Prosciutto and Melon Makes a Meal; Wither Hills Sauvignon Blanc
My favorite meals usually start with a traditional recipe that’s been flipped upside down and turned into something completely different; while still keeping the flavors that made it great to begin with. Does that make sense? To explain further, this meal is the perfect example. Everyone loves the traditional Italian appetizer of melon and prosciutto. The sweet, creamy melon versus the sharp, salty prosciutto defines a sweet and salty balance perfectly. The only problem is, prosciutto and melon on it’s own is not substantial enough to be a main course. Not until now that is…
A full flavored, acidic wine like the 2010 Wither Hills Sauvignon Blanc pairs well with the pungent anise flavor of fennel and in this dish fresh fennel adds a needed crunch. This vintage has a background aroma of melon that is begging to be brought to life, and fresh melon will do just that. Since we have three of the four S’s of a culinary experience (sweet, salty, savory), we might as well add the 4th (spicy) with a homemade chili oil. Not too spicy to overpower the vibrance of the wine, just spicy enough to add a punch of flavor.
4 red snapper fillets, skins removed
4oz prosciutto, thinly sliced
1 teaspoon olive oil
2 ripe mangoes
1 bulb fennel, thinly sliced
2 teaspoons red pepper flakes
¼ cup extra virgin olive oil
1 tablespoon, finely diced chives
Lightly season snapper with salt and pepper. Prosciutto will provide some salt, so be careful with what you add.
Cover one side of snapper with slices of prosciutto (however many it takes to cover top and sides of fish). Press into the fish and let rest 5 minutes.
Heat olive oil in non-stick skillet over medium-high heat. Add snapper, prosciutto side down and cook until crispy, about 3 minutes. Flip fish and cook on opposite side for another 3 minutes. Remove from pan and keep warm in oven. Continue with remaining fillets.
Remove peel from mango and cut flesh off center pit. Slice into rounds, about ½ inch thick.
Wisk red pepper flakes and EVOO in small dish until incorporated. Add salt and pepper to taste.
To plate: First layer several slices of mango on the bottom of the plate. Then layer in slices of fennel. Top with fish and then drizzle just
about 1 teaspoon of chili oil. Decorate plate with chives.