Recipe and images courtesy of Francesco Tonelli.
4 medium Yukon Gold potatoes, skin on
1/3 cup dry white wine
1/4 each medium shallot, minced
1 tablespoon small diced carrot
1 tablespoon freshly shucked fava beans
1 tablespoon freshly shucked peas
4 skinless trout fillets, pin bones removed
1 1/4 sticks unsalted butter, divided use
1 cup whole milk, warmed
6 tablespoons pure olive oil
1 10-ounce bag of spinach, washed and large stems removed
freshly cracked black pepper
4 slices prosciutto, paper-thin
all-purpose flour for dredging
1.Place potatoes in cold water over medium heat. Bring to a simmer and cook until tender, about 30-45 minutes.
2.While potatoes are cooking, combine the wine and shallot in a small saucepan over low heat and reduce to a jam-like consistency about 30 minutes.
3.Bring a small pot of water to a boil, add a good pinch of salt and blanch the carrot, fava beans and peas separately. Drain and hold aside.
4.Remove any fat from the fillets and discard. Trim each to a teardrop shape and reserve trimmings for use in other preparations.
5.Drain and peel potatoes. Pass through a food mill or ricer back into a pot containing about 2-3 tablespoons of butter. Add half of the milk and salt to taste. Combine with a wooden spoon to blend the puree and adjust the flavor and consistency with additional milk and salt. Hold warm.
6.In a large saute pan, heat 1 tablespoon of olive oil over high heat and fry the prosciutto in a single layer until crispy, about 1-2 minutes. Remove from heat and hold aside for garnish. Keep this pan with the oil and fond. It will be used for sauteing the trout.
7.In a separate large saute pan heat 2 tablespoons of oil over high heat. Add half of the spinach and wilt it. Remove to a bowl and hold warm. Repeat with remaining spinach, then gently press the spinach to drain the excess water and add about 1/2 tablespoon butter, plus salt and pepper to taste. Hold warm.
8.Finish the beurre blanc by placing the shallot reduction over medium heat. Add butter 1-2 tablespoons at a time while swirling the pan as it melts to emulsify the mixture into a sauce. Add additional butter just as earlier pieces melt away, swirling constantly. Do not allow sauce to come to a simmer. Total amount of butter added may be up to 6 tablespoons, but should meet individual taste. Adjust seasoning with salt if needed. Hold in a warm bowl.
9.Season the fillets with salt and pepper, then dredge lightly in flour. Add 2-3 additional tablespoons of olive oil to the prosciutto frying pan over high heat and place the prepared fillets bone-side down onto the hot pan. Saute for 3-4 minutes on first side. When a rich golden color has been achieved, add the sage leaves and flip the fillets to the second side. Cook about 1 additional minute and remove to a plate lined with paper towel to absorb excess oil.
10. Add the blanched vegetables to the beurre blanc. Immediately plate the spinach and potato puree, then the fillet, topped with crispy prosciutto and sage leaves. Spoon the summer vegetable beurre blanc onto the plate as desired and serve immediately.
Source: Francesco and Lynn Tonelli
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