Mixed herbs and prosciutto add delicious flavour to this oven baked rainbow trout dish.
Bone the trout or buy them boned from the fish monger
Lightly salt and pepper the trout the inside and outside
Lightly pan fry the prosciutto to bring out the saltiness
Mix all the stuffing ingredients together. If it seems too dry and will not combine, add a little extra olive oil
Fill the stomach cavity with the stuffing mixture and roll the trout tightly in itself, ensuring that the skin overlaps a little
Tie 4 pieces of string evenly space around the overlapping skin
Sit the trout belly side down on a sheet of glad bake
Drizzle a little olive oil over them and bake in the oven at 200C for 15 minutes
Rest for 5 minutes before cutting the string off.
On a chopping board, slice the trout along the lines made by the string line and lay the pieces of ‘saltimbocca’ on the plate to reconstruct the trout
Drizzle the dressing over the trout.
A good accompaniment for this is watercress and hazelnuts
This dish can be eaten at room temperature or warm
Boning the trout:
Butterfly the trout open, all the way to the skin under the spine, being careful not to split the skin Work your way down to the start of the last fin
Using kitchen scissors cut the spine at this point and at the start of the head, but do not remove the head
Gently pull the spine out without tearing the skin
Flatten the fish out and remove the pin bones
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Courtesy of Patrizia Simone at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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