Utah chef headed to the Great American Seafood Cook-Off

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Spanish Ham Wrapped Trout with Utah corn salad and herbed yogurt
Serves 2-3 ppl.

Corn Salad

2 ea Utah corn on the cob
.5 cup piquillo pepper diced
1 medium utah zucchini small diced
1 clove garlic sliced
3 basil leaves chiffonade
4 dill sprigs
4 cilantro sprigs
1 shallot minced
3 limes zested and juiced
2 tbl evoo

Char the corn on the grill or in a hot oven. After cooled cut corn off the cob. Saute zucchini and garlic in a medium saute pan until tender. In a large mixing bowl mix all ingredients with the charred corn. Season to taste with salt. Herbed Yogurt

1 cup greek yogurt
1 tbl chopped dill
1 tbl chopped cilantro
1 tsp salt
1 tsp cayenne pepper
Mix all together and season to taste


2 Utah trout fillets
.25 lb sliced Spanish ham or prosciutto
1 lemon zest

Place a sheet of plastic film on cutting board. Lay the Spanish ham over the top making sure there are no holes or spaces in between each piece of ham and it is a little wider and longer than the trout fillet. Lay one trout fillet over the ham skin side on the ham . Season the trout lightly with salt. Lay the other trout fillet with the skin side facing up directly over the trout fillet on the ham. Gently roll the plactic around both fillets making sure the ham is covering the trout all the way. Wrapped tightly and chill for at least 30 min. In a medium sized skillet sear the trout on the side where the ham meets and creates a seal. Put the pan inside a 400 degree oven for 8-9 min.


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