6Ingredients
- 2 whole rainbow trout, approx 300g each, scaled and gutted
- 8 slices prosciutto
- 12 large sage leaves
- peel of 1 lemon in large strips
- 1 bunch asparagus
- salt and pepper
Prosciutto wrapped rainbow trout with bbq’d asparagus
Serve 1 trout per person as a main course or a couple of these as a centrepiece as part of a larger meal.
Method
Preheat an oven to 200 degrees C
Lay 4 slice of the prosciutto on a board, making it so they overlap slightly.
Lay 2 sage leaves and 2 pieces of lemon peel on this prosciutto. Stuff another 4 of each into the cavity of the trout. Season the trout well.
Lay the trout on the prosciutto so that head to tail it crosses all four slices. Roll it tightly in the prosciutto – it should overlap by half. Lay the trout in an oiled baking dish, with the joint where the prosciutto ends facing down.
Repeat with second trout and remaining ingredients.
Place the baking dish of wrapped trout into the hot oven and bake for 20-25 minutes, until trout is cooked (but moist) and the prosciutto is crispy.
Meanwhile, cut the ends from the asparagus stalks. Oil and season them, and grill on a BBQ until charred and tender.
Serve trout and asparagus with a wedge of lemon.
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Submitted byGood Fish Bad Fish
