Dish up this tasty trout meal by Alla Wolfe Tasker, from series 3 of Mercurio's Menu.
Remove head from trout and bone out leaving fish intact. Or have your fishmonger bone out the fish. Pin bone any remaining.
Season inside of trout and spread evenly with pesto
Place seasoned trout onto pancetta lined paper. Draw pancetta slices up to completely wrap the fish. Wrap in plastic wrap and refrigerate
Salt eggplant slices and leave in a colander to drain for 15 mins. Rinse briefly and pat dry. Pan fry or grill eggplant and set aside.
Trim beans as required. Blanch in plenty of salted boiling water, refresh, drain, set aside.
Cut heirloom tomatoes into seeded ‘petals , wedges or leave whole if small
To assemble Pre heat the oven to 190C
Film the base of a large ovenproof frypan with vegetable oil and place over high heat.
Remove trout from plastic wrap and place into hot pan. Cook 2-3 minutes on each side or until pancetta is crisp and well coloured. Using a lifter and tongs take care when turning the fish not to unravel the pancetta.
Place the fry pan in the oven for 5 minutes.
Meanwhile pour a couple of tblsps olive oil into a non stick wok. Place on medium heat. Take basil leaves and form into a roll . Slice into fine chiffonade. When oil in wok is hot, add eggplant, beans, tomatoes capers, olives and basil. Toss to warm through. Season well and remove from heat.
Carefully transfer trout onto cutting board and cut across into even 4 – 5cm slices.
Spoon vegetables out onto serving plate. Garnish with shoots, leaves and petals.
Place trout slices over vegetables. Generously dress the platter with olive oil and lemon juice dressing and serve.
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