Recipe Courtesy of Estate Chef Tod Kawachi
Instructions
Cod:
Trim and portion the fish into 6 oz portions, season lightly with salt and pepper and the fresh thyme and rosemary herbs. Lay the prosciutto slices out flat longwise and place the cod at one end as you roll and wrap the prosciutto evenly over the length of the fish. Skewer the ends of the prosciutto into the fish to hold in place. Chill in the refrigerator for 1 hour.
In a saute pan over medium heat, add olive oil and cook the fish on all sides until the prosciutto is browned and crisp and the fish is cooked through. Squeeze lemon juice over and serve with the red onion red wine jam.
Jam:
In a saute pan with olive oil over medium heat, caramelize the red onions until sweet and softened while stirring often for about 15 minutes. Tie the herb sprigs together with twine. Stir in the brown sugar, red wine vinegar, St. Supéry red wine, thyme, sage, black pepper and simmer until the wine is reduced ¾ away. Cook slowly for about 10 minutes until thick, remove the herb bundle. Transfer to a food processor to blend into a thick puree jam.
