Prosciutto wrapped Niceland wolffish with red wine braised mushrooms, parsnip puree, and mustard greens.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Niceland Seafood.
Wolffish
INGREDIENTS
- 1 ea. Niceland Wolffish fillet
- 1 slice Prosciutto
METHOD
- Wrap fish in prosciutto, sear and baste until desired temperature.
Red Wine Braised Mushrooms
INGREDIENTS
- 1 qt. Mushrooms
- 2 cups Red wine
- Herbs
METHOD
- Sauté mushrooms, add in herbs and sauté 2 minutes more.
- Deglaze with red wine and cook until au sec.
Parsnip Puree
INGREDIENTS
- 2 ea. Parsnips, peeled and chopped
- Stock to cover
- 1 tbsp. Chopped herbs
- 1 knob Butter
METHOD
- Cook parsnips in stock with herbs until tender.
- Add into a blender and puree (adding liquid in small amounts to achieve thickness desired).
- Finish with butter and season.
