Pan Fried Trout With Prosciutto, Pine Nuts And Crispy Sage

• 2 trout, boneless 12 to 16 oz each
• 4 thin slices of prosciutto
• a handful fo fresh sage leaves
• 1/4 cup grape seed oil
• 1 tablespoon unsalted butter
• 1/4 pine nuts
• kosher salt and fresh ground pepper
• cornmeal for dredging

1. Season the inside of the trout with salt and pepper. Carefully lay out two pieces of prosciutto letting the long side overlap by 1/4 inch. Lay a trout across the short sides of the prosciutto and wrap it in the prosciutto.
2. Heat a 14 inch skillet over medium high heat. Dredge the trout in cornmeal and shake off any excess. Add the oil to the pan. Sprinkle in the half of the sage leaves and let them deep fry. when they have crisped remove them from the pan.
3. Gently lay the trout into the pan, reduce the heat to medium and cook until the pancetta is crisp and caramelized, about 5 minutes. Gently turn the fish cooking the other side. It will take about ten minutes total for the fish to cook through so be patient and adjust the heat as necessary.
4. When the fish are done remove them to their plates. Drain the oil and put the pan back on the heat. Add the butter, the pine nuts and the remaining sage leaves. When the nuts have toasted spoon some of the pine nut sage butter over the top of the fish. Serve

trout, thin slices, sage, grape seed oil, unsalted butter, nuts, kosher salt, cornmeal

Taken from food52.com/recipes/9048-pan-fried-trout-with-prosciutto-pine-nuts-and-crispy-sage (may not work)