Wednesday, June 03, 2009

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

Serve for company, with wine and beer.


Anonymous Anonymous said...

How do you get the bones out prior to cooking?

8:58 AM  
Blogger Wendy Berrell said...

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"

4:34 PM  

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