Trout with Prosciutto and Sage
[x 1.5]
4 trout or coho salmon, about 10 oz each, cleaned and boned
salt to taste
freshly ground pepper to taste, plus 1 tsp
12 fresh sage leaves
4 large, thin slices prosciutto
olive oil
5 tbsp unsalted butter
grated zest of one lemon
2 tbsp fresh lemon juice
.jpg)
Serve for company, with wine and beer.
[x 1.5]
4 trout or coho salmon, about 10 oz each, cleaned and boned
salt to taste
freshly ground pepper to taste, plus 1 tsp
12 fresh sage leaves
4 large, thin slices prosciutto
olive oil
5 tbsp unsalted butter
grated zest of one lemon
2 tbsp fresh lemon juice
.jpg)
Serve for company, with wine and beer.
posted by Wendy Berrell at 10:24 PM
2 Comments:
How do you get the bones out prior to cooking?
Cut them out with a fillet knife. Em actually did that part. I usually cook them, then just grab the spine and pull out the entire skeleton as one piece.
The deboning process was pretty slick though.
Google "deboning trout"
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