For the Love of Fish (2008)- Winning Recipe from C Restaurant

Oyama Prosciutto wrapped Sablefish with Dungeness Crab and Gala Apple Vinegarette

• 500g Sablefish, skin off fillet
• 100g Oyama Prosciutto thinly sliced

Directions: Lay Prosciutto (width of the sablefish) onto your counter. Wrap Prosciutto around the sablefish and wrap cling wrap around the fish. Let sit for 24 hours. Using a non-stick pan and a small amount of vegetable oil, caramelize the Prosciutto roll on all sides. Let rest in pan for 15 minutes and then slice and serve.

• 250g Dungeness Crab
• 6pc Gala Apples, diced finely
• 6pc shallot, finely julienne
• 100ml Apple cider vinegar
• 50g chives, finely minced
• 2pc lemon, juiced and zest
• 50ml extra virgin olive oil
• 30 ml honey
• 5g espelette chills

Directions: Combine all ingredients in a bowl together and let stand 1 hour prior to serving. Place on top of the sablefish and serve with rosemary potatoes.