Saltimbocca di Trota

  • 4 thin slices of prosciutto
  • 1 tablespoon olive oil
  • 4 (4-oz.) Rainbow Trout Fillets
  • 2 tablespoons unsalted butter
  • 12 small sage leaves
  • 2 tablespoons dry sherry
  • Salt and freshly ground black pepper
  1. Preheat the oven to 425°F.
  2. Wrap each rainbow trout fillet with one slice of prosciutto.
  3. Heat a large, heavy ovenproof skillet over medium-high heat until very hot. Add oil and coat the pan.
  4. Add fish to the pan, top-side down. Cook two to three minutes, or until prosciutto is lightly browned. Turn fish and cook 30 seconds more. Transfer skillet to oven; bake for five minutes or until fish is done.
  5. Melt butter in a small skillet over medium heat and cook until butter begins to brown, swirling occasionally.
  6. Add sage leaves to pan, and remove pan from heat. Stir in sherry, salt and pepper. Plate the trout and drizzle butter and sage over top.

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