Recipes
Barbecue tips
Preparation
Tips on cooking Trout
Nutritional value of Trout
Smoked Trout

 

Ingredients: 8 large slices of Parma Ham 150g (5oz) cold butter cut in thin slices 8 trout fillets 10 sage leaves 2 tablespoons olive oil juice of 1 lemon salt and ground black pepper (serves 4)

Trout Saltimbocca

• Preheat the oven to 190C/375F/Gas Mark 5.
• Lay the slices of Parma ham lengthways on a flat surface. Put a thin slice of butter on top of each slice (this should leave you with about 55g/2oz butter)
• Take the trout fillets and using a sharp knife remove the skin. The best way to do this is to place the fillets, skin side down on a board and gently slice between the skin and the flesh with a slight sawing motion. (You can ask a fishmonger to skin the fillet for you or if you feel unconfident about skinning the fish you can use the alternative method below).
• Top the butter and ham with the trout fillets. Place a sage leaf in the middle of each trout fillet. Season the fish with salt and ground black pepper.
• Roll up the fish in the ham, creating a fish roll and secure with a cocktail stick.
• Oil a baking dish and place the eight fish rolls in the bottom. Ensure the rolls are not touching. Place in oven and bake for 15 minutes.
• Heat a frying-pan. Tip the juices from the roasting tray into the frying pan. Add the remaining butter and the shredded remaining two sage leaves. Cook over a high heat until the butter starts to froth and go a nutty brown. Add the lemon juice, salt and pepper and pour over the trout. Serve immediately

• Place a slice of butter on top of each trout fillet, top with a sage leaf and finally a slice of Parma ham. Secure with a cocktail stick.
• Melt remaining butter in a large frying pan and fry fillets in batches skin side down for 3 minutes each. Turn the fillets over and cook ham side down for a further minute.
• Remove from the heat, squeeze lemon juice over and serve.