prosciutto-wrapped fish with an orange and white wine sauce
If I could wrap everything in prosciutto, I would! This prosciutto-wrapped fish atop fregola pasta with an orange and white wine sauce is one of my favorite winter recipes. The sauce is bright and you can roast whichever vegetables you may like. As a private chef in Charleston, this is one of my go-to entertaining recipes. Add roasted vegetables if you would like.
Feeds 6. Make just a little more to feed 8!
Pasta
1 lb fregola
Kosher salt
Extra virgin olive oil, such as Olinda
Bring a large pot of salted water to a boil. Add fregola and cook until al dente, about 10 minutes. Strain in a colander. Let cool on a baking sheet, stirring occasionally so that they don't stick together. Set aside until later.
Fish
6 4-6 oz fish filets, skin and bones removed (I use local fish from Charleston, such as snapper, triggerfish, or tilefish)
6 thin slices of prosciutto di Parma
Extra virgin olive oil, such as Olinda
Kosher salt, to taste
Freshly cracked black pepper, to taste
1 lemon, zested and juiced Chives, thinly sliced, optional
Preheat the oven to 400F.
Line a large baking sheet with parchment paper. Lightly drizzle the baking sheet with a teaspoon or two of olive oil.
Wrap each fish filet beautifully and carefully with prosciutto. Line them up in a single layer with the seam side facing down. Use two baking sheets if you need to. Drizzle the fish with olive oil. Cook the fish until just cooked and easily flaked with a fork, 10-15 minutes. Remove from oven and season with salt, pepper, lemon zest and lemon juice.
Sauce
4 tablespoons granulated sugar
2 tablespoons white wine
The juice of 6 oranges, strained
1 stick (8 tablespoons) unsalted butter The zest of 2 oranges
1 teaspoon cornstarch dissolved in cold water Kosher salt, to taste
Freshly cracked black pepper, to taste
Dissolve sugar in white wine over low heat. Add strained orange juice and butter. Bring to a simmer for 10 minutes. Add orange zest and cornstarch dissolved in cold water, to thicken the sauce. Stir. Season with salt and pepper to taste. Let rest 1 hour before serving.
To serve family-style:
In a large pan, toss the fregola with some of the orange sauce and olive oil. When heated through, spread onto a platter. Add warm roasted and fish. Top with the orange sauce and chives. Serve hot.
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