Grilled Prosciutto-Wrapped Trout with Sage & Lemon
Easy Grilled Trout with Prosciutto By Andrew Zimmern This is my go-to recipe for fresh-caught trout. A simple, satisfying summertime meal, make this at your cab
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Grill
- Saucepan
- Mixing bowl
- Whisk
- Tongs
- Pastry brush
- Kitchen shears
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Spoon
- Spatula
- Plate
- Serving platter
- Kitchen towel
- Aluminum foil
- Kitchen timer
- Fish spatula
Ingredients
- 1 cup white wine
- 3 tablespoons minced shallots
- 1/4 cup tomato puree
- 3 tablespoons grainy Dijon or brown mustard
- 1/2 cup heavy cream
- Salt
- pepper
- 4 cleaned trout, fins trimmed off
- 4 sprigs fresh sage
- 8 slices lemon
- 4 full slices (roughly 1/4 pound) of Prosciutto di Parma
- 2 tablespoons vegetable oil
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