Click the play button on the video window to the right to see the storyExecutive Chef Gio Osso
Estate House
PROSCIUTTO WRAPPED HALIBUTINGREDIENTS:
Yield: 4
4- 8oz portions Alaskan halibut
16 slices of thinly cut prosciutto di Parma
1 lb of fingerling potatoes
½ cup + 2 Tablespoons of extra virgin olive oil
1 small bag of cleaned baby spinach
1 Tablespoon of roasted garlic
½ cup chopped tomatoes
1 Tablespoon of capers in salt (rinsed)
1 lemon (juiced)
½ stick unsalted butter
Salt and Pepper to taste
PROCEDURE:1. Wrap each piece of halibut with four slices of prosciutto and set aside.
2. Cut fingerlings into circles, season with salt, pepper and coat with ½ cup of olive oil.
3. Place potatoes in a pre-heated oven at 325 degrees and cook until fork tender.
4. Place 1 tablespoon of olive oil in a sauté pan over medium high heat
5. Once oil is heated carefully place prosciutto wrapped fish in pan, placing away from you to avoid oil splatter.
6. Cook until prosciutto turns a golden brown and flip to achieve same color on other side.
7. Once fish is golden on both sides, remove from pan and place in a 400 degree oven until cooked to your liking (I prefer medium or about 3 minutes.)
8. In the same sauté pan add butter, ½ tablespoon of roasted garlic, tomato, capers and stir until butter becomes brown.
9. Add lemon juice and season with salt and pepper to finish the sauce.
10. Please be careful with the salt because the prosciutto has quite a bit of salt in it.
11. In another sauté pan heat the other tablespoon of olive oil and add the remaining roasted garlic.
12. Toss in the spinach and season with salt and pepper.
13. Place the fingerling potatoes on the bottom portion of a pasta bowl topping with the spinach. Place the halibut on top and drizzle with the sauce.
Chef Q & A:
1. What kind of flavor do capers add to this dish?
Chef Gio: Capers add a slightly bitter bite and astringency to the dish.
2. How do you properly wrap prosciutto around the fish?
Chef Gio: You slice your prosciutto very thin. Since it is a bit delicate to handle at this state, you can lay it on parchment paper, or plastic wrap. (slightly over lapped) You can then place your fish on top, and carefully roll your fish with it. Just like a sushi roll!
3. How do you know when the fish is done? Does it turn a certain color?
Chef Gio: The fish will be done when it starts to flake slightly. It is still moist, and will change to a beautiful satin white color. You have to be careful not to overcook.
4. Can you substitute halibut for another fish?
Chef Gio: You can substitute with any white fleshed fish i.e. snapper, cod, haddock, etc.
Estate House is a residential -styled dinner house that offers a sophisticated yet casual dining experience with a creative menu described as "New American Cuisine" at the expert hands of Executive Chef, Gio Osso.
Estate House is open Sunday-Thursday from 5 p.m. -10 p.m. and Friday/Sat. 5 p.m. - 11 p.m. And upstairs from: Sun-Wed. 4 p.m. - 1 a.m. and Thursday-Sat. 4 p.m. - 2 a.m.
Estate House is located at 7134 E. Stetson Drive Suite 200 Scottsdale, AZ 85251. For more information call 480-970-4099 or visit their website.
