18 Nebraskaland • January-February 2022
IN THE FIELD
Pan-seared northern pike fillets seasoned with pesto and wrapped in pork prosciutto. JENNY NGUYEN-WHEATLEY, NEBRASKALAND
By Jenny Nguyen-Wheatley
PROSCIUTTO-WRAPPED NORTHERN PIKE
Servings: 2
Prep Time: 5 minutes
Cooking Time: 10 minutes
Ingredients:
•
2 northern pike fillets, boneless
•
4 slices of prosciutto
•
2 tablespoons of pesto
•
Freshly cracked pepper
•
1 tablespoon of olive oil
•
Lemon wedges
1. Cut each pike fillet in half to make 4
pieces. Spread pesto on one side of each
piece. Sprinkle freshly cracked pepper on
top.
2. Roll each piece of fish and carefully
wrap with a slice of prosciutto. Secure with
two toothpicks.
3. Heat oil in a non-stick skillet over
medium high. Carefully cook each piece of
fish to brown the prosciutto on all sides.
You can remove the toothpicks halfway to
three-quarters of the way through cooking
when the rolls can hold their shape. Cook
until the pike is cooked through.
4. Serve immediately with lemon wedges.
