I had a version of this dish at Mercatto in Toronto, and have attempted to recreate it, substituting crisp prosciutto for the diced pancetta Mercatto uses, as it provides a lot of flavour with less fat.
This is an easy, elegant main course suitable for the most sophisticated guest, or as a quick weekday meal. The key is getting all the ingredients ready in prep bowls for last minute assembly. Once that is done and the potatoes are cooked, the entire thing comes together in about 10 minutes.
- • 4 slices prosciutto
- • 2 lb fingerling potatoes
- • 2 tbsp butter
- • 2 generous trout filets, washed and each cut into 2-3 pieces
- • 1 tbsp olive oil
- • 2 spring onions, white & green parts, ¼” slices
- • 1c petit peas (defrost thoroughly if frozen)
- • ¼ c shelled pistachio nuts, roughly chopped & toasted
- Broil the prosciutto slices until crisp (about 5 minutes). Keep a close eye on them as they burn easily. (I foolishly left them unattended one time and spent the rest of the day airing out the house - not pretty). Cool until ready to handle, then crumble into ½” pieces. Set aside.
- Boil the fingerling potatoes in their skins until fork-tender, about 12-15 minutes. Drain thoroughly and then crush lightly with a fork.
- Melt the butter in a 10” skillet over medium heat until foamy, but not brown. Add the crushed potatoes, spreading them evenly across the bottom of pan. Sprinkle the spring onions and peas across the top. Allow the potatoes to brown, stirring occasionally, for about 5 minutes. When almost done, add the prosciutto pieces.
- Meanwhile, in a 12” skillet over medium heat, warm the olive oil. Add the trout pieces, skin side down. Let them cook, undisturbed, until the skin is crispy and the trout is cooked throughout, about 5 minutes.
- Divide the potato mixture between four plates and arrange the trout filets on top. Sprinkle with the pistachio nuts. Serve immediately.