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10/23/12: dinner (pan-seared trout with prosciutto and garlic-chile oil)
by
Elizabeth Schreiter
Current rating: 4.0
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%3C/p%3E%3Cp%3EPan-seared%20trout%20with%20prosciutto%20and%20garlic-chile%20oil%3C/p%3E%3Cp%3EWhole%20fish%20rank%20pretty%20high%20on%20the%20list%20of%20ingredients%20that%20are%20intimidating%20to%20work%20with%20when%20I%E2%80%99m%20cooking%20by%20myself.%20This%20isn%E2%80%99t%20the%20first%20time%20fresh%20whole%20fish%20have%20been%20featured%20here%E2%80%93when%20in%20New%20York%20we%20had%20more%20than%20our%20fair%20share%20of%20sardines%20and%20mackerel%E2%80%93but%20this%20was%20the%20first%20time%20I%20went%20at%20it%20on%20my%20own,%20using%20a%20new-to-me%20recipe%20because%20I%E2%80%99ve%20been%20on%20this%20ambitious%20cooking%20streak%20since%20we%E2%80%99ve%20gotten%20back%20from%20Spain.%20My%20trepidation%20in%20making%20this%20dish%20was%20actually%20three-fold:%3C/p%3E%3Cp%3EWas%20one%20fish%20enough%20for%20two%20people?%3C/p%3E%3Cp%3EThe%20fish%20I%20did%20buy%20would%20not%20fit%20well%20into%20our%20only%20nonstick%20pan.%3C/p%3E%3Cp%3EI%20would%20overcook%20the%20fish.%20I%20prefer%20an%20ever-so-slightly%20underdone%20fish%20to%20overdone%20fish,%20because%20if%20it%E2%80%99s%20really%20an%20issue%20it%20can%20be%20reheated%20again.%20Overcooked%20fish%20tastes%20like%20cat%20food%20to%20me,%20and%20I%20really%20wasn%E2%80%99t%20in%20a%20mood%20to%20waste%20the%20$9%20or%20so%20I%20spent%20on%20this%20lovely%20trout.%3C/p%3E%3Cp%3EFor%20the%20most%20part,%20my%20fears%20were%20unfounded%20as%20I%20was%20not%20only%20able%20to%20successfully%20cook%20this%20fish,%20Michael%20even%20declared%20it%20to%20be%20the%20best%20whole%20fish%20he%E2%80%99s%20ever%20had.%20I%20don%E2%80%99t%20credit%20my%20skills%20on%20that%20front,%20but%20rather%20the%20ingeniousness%20of%20the%20preparation.%3C/p%3E%3Cp%3EYes,%20I%20just%20poured%20all%20of%20the%20sauce%20I%20made%20over%20the%20fish.%20No,%20we%20did%20not%20eat%20all%20of%20this%20oil.%3C/p%3E%3Cp%3EThe%20idea%20behind%20this%20recipe%20is%20that%20you%20cover%20the%20flesh%20of%20the%20fish%20with%20ham%20prior%20to%20cooking,%20as%20this%20will%20baste%20the%20fish%20when%20you%20place%20it%20down%20in%20the%20hot%20non-stick%20pan.%20You%20then%20flip%20it%20and%20sear%20the%20skin-side%20for%20a%20few%20minutes%20before%20removing%20the%20fish%20from%20the%20pan.%20The%20sauce%20is%20just%20olive%20oil,%20garlic,%20fresh%20chiles,%20and%20some%20sherry%20vinegar%20mixed%20in%20the%20pan%20that%20comes%20together%20very%20quickly%20and%20then%20is%20poured%20over%20the%20fish.%20Since%20trout%20is%20relatively%20mild%20in%20taste%20it%20works%20very%20well%20with%20the%20pop%20of%20heat%20from%20the%20pepper,%20the%20burst%20of%20acidity%20from%20the%20vinegar,%20and%20the%20saltiness%20of%20the%20ham.%3C/p%3E%3Cp%3EThe%20only%20deviations%20I%20made%20from%20the%20recipe%20posted%20on%20Food%20and%20Wine%20was%20using%20a%20whole%20fish%20rather%20than%20fillets%20and%20prosciutto%20rather%20than%20jam%C3%B3n%20serrano.%20It%E2%80%99s%20much%20easier%20to%20get%20a%20whole%20trout%20at%20Fairway%20compared%20to%20individual%20fillets,%20and%20since%20the%20fishmonger%20did%20most%20of%20the%20cleaning,%20all%20I%20needed%20to%20do%20was%20gently%20run%20a%20knife%20down%20the%20middle%20to%20allow%20the%20fish%20to%20lay%20flat.%20As%20for%20the%20ham%E2%80%A6well,%20I%20couldn%E2%80%99t%20bring%20myself%20to%20spend%20money%20on%20delicious%20serrano%20that%20would%20only%20be%20crisped%20up%20in%20the%20pan,%20so%20I%20found%20a%20less-expensive%20prosciutto%20that%20worked%20very%20well%20in%20its%20stead.%3C/p%3E%3Cp%3ESo%20did%20I%20conquer%20my%20fears?%20The%20single%20fish%20was%20more%20than%20enough%20for%20the%20two%20of%20us%20(thankfully%20common%20sense%20and%20a%20lovely%20quinoa%20salad%20prevented%20me%20from%20spending%20over%20$20%20on%20fish),%20the%20fish%20did%20fit%20into%20the%20pan%20(although%20the%20tail%20did%20poke%20out),%20and%20the%20fish%20was%20not%20overdone.%3C/p%3E%3Cp%3EThe%20only%20downside?%20Having%20to%20watch%20out%20for%20pinbones.%20Eh,%20you%20can%E2%80%99t%20win%20them%20all.%3C/p%3E%3Cp%3ELay%20the%20fish%20on%20a%20cutting%20board,%20and%20using%20a%20fillet%20knife%20or%20other%20small,%20flexible%20knife%20gently%20slice%20along%20one%20side%20of%20the%20spine%20of%20the%20fish%20to%20open%20it%20up%20and%20allow%20the%20fish%20to%20lie%20flat.%20Season%20with%20salt%20and%20cover%20with%20the%20slices%20of%20ham.%20In%20the%20largest%20nonstick%20skillet%20you%20have,%20heat%20the%20two%20tablespoons%20of%20olive%20oil%20over%20moderately%20high%20heat%20and%20add%20the%20fish,%20ham-side%20down.%20Cook%20for%20about%20three%20minutes%20or%20so%20until%20the%20ham%20is%20crisp,%20and%20then%20carefully%20flip%20and%20cook%20for%20another%203%20minutes%20or%20so.%20Remove%20from%20the%20pan%20and%20set%20aside.%3C/p%3E%3Cp%3EMake%20the%20sauce:%20add%20the%20remaining%20olive%20oil%20and%20cook%20the%20garlic%20on%20moderate%20heat%20until%20golden.%20Add%20the%20chile%20and%20cook%20for%20another%20minute,%20then%20add%20the%20sherry%20vinegar%20and%20parsley%20and%20a%20little%20more%20salt%20and%20remove%20from%20heat.%20Spoon%20over%20the%20fish%20and%20serve%20immediately.%3C/p%3E){kind=link}