Pan-Seared Trout with Prosciutto and Chile Garlic Oil from Chef Alex Raij in Food and Wine Magazine

Navarra, tucked up under France in Spain. I’ll often ask Andrew if he has any requests for dinner.  Most of the time he leaves me to my own devices.  But when he does ask for something, I jump. This recipe is the result of his … Continue reading Pan-Seared Trout with Prosciutto and Chile Garlic Oil from Chef Alex Raij in Food and Wine Magazine