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Prosciutto Wrapped Wolffish with Parsnip Puree

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

  1. Wrap fish in prosciutto, sear and baste until desired temperature.

Red Wine Braised Mushrooms

INGREDIENTS

  • 1 qt. Mushrooms
  • 2 cups Red wine
  • Herbs

METHOD

  1. Sauté mushrooms, add in herbs and sauté 2 minutes more.
  2. 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

  1. Cook parsnips in stock with herbs until tender.
  2. Add into a blender and puree (adding liquid in small amounts to achieve thickness desired).
  3. Finish with butter and season.