Trout Saltimbocca

Trout Saltimbocca



By Steve Mannino

INGREDIENTS:

    * 5 parsnips, large diced
    * ½ cup heavy cream
    * 9 Tablespoons unsalted butter
    * ¾ cups whole milk
    * Kosher Salt and ground black pepper
    * 4 whole rainbow or brook trout, pin bones and top fin removed
    * 16 sage leafs
    * 8 slices slab bacon
    * 3 Tablespoons vegetable oil
    * 4 Tablespoons capers
    * Juice of 1 ½ lemons
    * 4 Tablespoons chopped Italian flat leaf parsley



METHOD:

Cook the parsnips in a medium saucepan covered with water until tender. Strain and reserve the liquid. Place the parsnips in a blender and fill half way with warm cooking liquid. Add the cream, 1 Tablespoon butter, milk and 2 teaspoons salt. Pulse until smooth and set aside.

Lay the trout open, skin side down on a cutting board. Lay 2 pieces of sage and 1 slice of bacon on each side. Heat the oil in a 10-inch skillet. Add the trout, flesh side down, and cook for 3 minutes, then carefully flip over, being sure to keep the bacon and sage in tact, and cook for another 3 to 4 minutes, until cooked through. Remove the trout from pan. Add the remaining 8 Tablespoons butter and brown. Add the capers, lemon juice and parsley. Season with salt and pepper.

To serve, spoon a quarter of the parsnip puree onto 4 plates, top with the trout and sauce.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 25 minutes

Round Out the Meal:
With butter glazed carrots.

Kid Friendly:
Omit the capers.

Wine Pairing:
A Sonoma Valley Chardonnay.