Roasted Prosciutto-Wrapped Striped Bass With Sauerkraut

Roasted Prosciutto-Wrapped Striped Bass With Sauerkraut
Chef Marc Lippman’s famous recipe, Courtesy of Crabtree’s Kittle House

1 striped bass (about 3 pounds), boned and cut into 2 fillets Fine sea salt and freshly ground black pepper, to taste
1/3 pound prosciutto, sliced
2 cups sauerkraut
2 Tbsp. canola oil
6 pearl onions, peeled
2 shallots, sliced
1 clove garlic, minced
1 small bunch fresh thyme, roughly chopped
2 sprigs fresh rosemary, roughly chopped

Preheat oven to 425 Degrees. Season both sides of bass fillet with salt and pepper. Arrange overlapping slices of prosciutto to accommodate fish. Lay one fillet skin-side-down on prosciutto and spoon a thick layer of sauerkraut over it. Top with the other fillet, skin-side-up. Fold prosciutto over the fish to wrap it (the prosciutto may not reach all the way around the fish). Use kitchen string to tie fish together at two-inch intervals. Heat a large, ovenproof sauté pan over high heat for three minutes. Add canola oil. When oil is hot, place prosciutto- wrapped fish in pan and sear the fish on both sides, about three minutes per side. Add onions, shallots, garlic and herbs to the pan and transfer to oven. Roast until the fish is just cooked through, about 18 minutes. In the meantime, warm remaining sauerkraut. When fish is cooked, transfer it to a serving platter and let it rest three to four minutes. Cut and discard string. Slice the fish and serve with warm sauerkraut, roasted onions, shallots and garlic. Serves 10-12.

Peter recommends:
Neal Family Vineyards Napa Valley Sauvignon Blanc, stone fruit and tropical flavors with a creamy texture. 100% organically grown grapes.