Roast ocean trout with prosciutto and parsley sauce

A fantastic dish for a large buffet.  I made this for christmas day lunch as it presents so beautifully.   It was definitely king of the table!  The dish was VERY moreish – couldn’t have been happier with it.
Ingredients    

3kg ocean trout, cleaned, head removed
2 lemons, thinly sliced
1 bunch thyme
1 cup (250ml) dry white wine

Prosciutto and parsley sauce
150ml Colavita extra virgin olive oil
8 (120g) slices prosciutto, finely shredded
1 cup firmly packed flat-leaf parsley leaves
2 cloves garlic, finely chopped
Juice of 1/2 lemon
1/4 cup (45g) finely chopped cornichons

Preheat oven to 180C.
Trim belly flaps of fish then place fish in a large oiled roasting pan.
Season fish cavity with salt and pepper then fill with lemon and thyme.
Pour wine over fish.
Wrap tail in a piece of oiled foil to prevent burning.
Roast fish for 35 minutes or until tender, then peel back skin, starting at the head, and discard.
Remove fins and discard.
Using a small spoon, scrape along fish spine – this will make it easier to remove the flesh.
For sauce, heat 2 tbs oil in a frying pan over medium heat.
Add prosciutto. Cook, stirring, for 2-3 minutes or until crisp.
Drain on paper towels.
Place parsley in a heatproof bowl.
Pour over boiling water then drain.
Refresh in cold water then drain (this brightens parsley’s colour).
Finely chop parsley then combine with garlic, remaining oil, lemon juice and cornichons.
Season to taste. Before serving, add prosciutto.
To serve, place room-temperature fish on a platter and spoon over a little sauce. Serve with remaining sauce.    

 

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