I had a version of this dish at Mercatto in Toronto and attempted to recreate it, substituting crisp prosciutto for the diced pancetta Mercatto uses. It provides a lot of flavour with it less fat. It’s an easy, elegant main course suitable for the most sophisticated guest or 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, everything comes together in about 10 minutes.
- 57 g or 2 oz prosciutto (about 6 slices)
- 454 g or 1 lb fingerling potatoes
- 27 g or 1 oz unsalted butter
- 4 trout fillets (125–150 g or 4–6 oz each)
- 15 ml or 1 tbsp olive oil
- 2 spring onions, white & green parts only, sliced ¼”
- 150 g or 1 c petit peas (1 c)
- 25 g or 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 alone 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 (12-15 minutes). Drain thoroughly, and then crush lightly with a fork.
- Melt the butter until foamy but not brown in a medium skillet over medium heat. Add the crushed potatoes, spreading them evenly across the bottom of the 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, warm the olive oil in a large skillet over medium heat. Add the trout pieces, skin side down. Let them cook undisturbed until the skin is crispy and the trout is cooked throughout (5 minutes).
- Divide the potato mixture between four plates and arrange the trout filets on top. Sprinkle with the pistachio nuts. Serve immediately.
- Prep Time: 10
- Cook Time: 20
- Serving Size: Serves 4