prosciutto-wrapped trout

Danny and I felt honored to cook a farm-to-table dinner this past weekend, at Dog Mountain Farm.

I would tell you more about the glorious day — planning and prepping for a week ahead, cooking in the outdoor kitchen for 5 hours, watching nearly 80 people sit at tables with white tablecloths in the apple orchard on a 72° evening — and I might, on our other website. However, right now? I’m a little tired. Danny cooks all day long, without a break, and he loves it. My feet weren’t prepared for dancing on concrete and making sure all the bread slices for crostini were grilling correctly.

(Danny’s the chef, that’s for sure.)

But this. I have to tell you about this.

Get yourself some good prosciutto, sliced paper thin. Wrap it around a piece of good fish, seasoned first with salt and pepper. (You might need two slices of prosciutto, depending on the size of the fish.) Drizzle with olive oil and grill. Or sear it in a hot pan and fnish it in a hot oven.

You’ll thank us after your meal.