Pan Fried Trout with Prosciutto, Pine Nuts and Crispy Sage

By • January 21, 2011 • 2 Comments

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Author Notes: There is something special about trout that goes beyond just eating. They are one of only fish that have a whole culture built around them. They are a freshwater game fish, they are skittish and will jump at their own shadow. They only thrive in cold water and need lots of oxygen provided by a stiff current. When they feed they feed only on what is abundant at the moment. Wild trout make for difficult prey.
In the high altitude lakes of the Grand Tetons you are likely to catch cutthroats the size of your hand while watching the sunrise in, arguably, one of the most beautiful places in the world. When you get back to camp you cook them up for breakfast with pancakes and eggs.
On the other hand you might spend the afternoon in the Catskills on the banks of the Beaverkill reading Hemingway or Fitzgerald. Legendary fisherman like Lee Wulff and Lefty Kreh coming to mind as you are thinking about the evening fish and having high hopes for a Green Drake hatch. You might even doze off for an hour.
Then just as the evening hours begin you pull on your waders and out into the rushing stream you go. It doesn’t seem like hard work from the shore but standing in rushing water up to your midsection takes effort. You wrestle the current to get to the spot you want. You look down at the water to see if there are any bugs floating by that might give you an indication of what the fish are eating tonight. You light a cigar and smile.
You see the transparent wings of a pale evening dun float by. You reach into your fly box and pull out a number 20. The fly you saw go by didn’t seem any bigger. You tie the fly to the tippet. You drop the fly into the water and strip out some line.
You draw back the rod in a gentle sweep and the fly draws past your ear and then your rocket it forward aiming upstream of an eddie that lies just behind a big rock. You watch as the fly floats downstream, you gather excess line, and as it passes the eddie you hope you hear and see a strike as a rainbow trout breaks the surface grabbing your fly. If you had a good night and matched the hatch you will be in camp cooking up a couple of nice rainbows for supper but only after a nice Scotch.
thirschfeld

Serves 2

  • 2 trout, boneless 12 to 16 oz each
  • 4 thin slices of prosciutto
  • a handful fo fresh sage leaves
  • 1/4 cup grape seed oil
  • 1 tablespoon unsalted butter
  • 1/4 pine nuts
  • kosher salt and fresh ground pepper
  • cornmeal for dredging
  1. Season the inside of the trout with salt and pepper. Carefully lay out two pieces of prosciutto letting the long side overlap by 1/4 inch. Lay a trout across the short sides of the prosciutto and wrap it in the prosciutto.
  2. Heat a 14 inch skillet over medium high heat. Dredge the trout in cornmeal and shake off any excess. Add the oil to the pan. Sprinkle in the half of the sage leaves and let them deep fry. when they have crisped remove them from the pan.
  3. Gently lay the trout into the pan, reduce the heat to medium and cook until the pancetta is crisp and caramelized, about 5 minutes. Gently turn the fish cooking the other side. It will take about ten minutes total for the fish to cook through so be patient and adjust the heat as necessary.
  4. When the fish are done remove them to their plates. Drain the oil and put the pan back on the heat. Add the butter, the pine nuts and the remaining sage leaves. When the nuts have toasted spoon some of the pine nut sage butter over the top of the fish. Serve
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Tags: pine nuts, prosciutto, sage, trout

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Great storytelling, once again! Perfect sounding use of fresh trout.

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over 3 years ago dymnyno

There is nothing on earth as delicious as fresh little trout! Nowadays, I get most of my trout at the grocery store. They are even boned!