Ocean Trout with Prosciutto and Parsley Sauce

this is an event dish… it looks and tastes spectacular!  I made it for a christmas lunch and it was superb. 

2kg ocean trout, cleaned & head removed
1 1/2  lemons
bunch thyme
200ml dry white wine
120 ml extra virgin olive oil
100g prosciutto, finely shredded
1 cup flat leaf parsley, firmly packed
2 cloves garlic, finely chopped
1/2  lemon, juiced
50g cornichons, finely chopped

1     Preheat oven to 180c
2     Trim belly flaps of fish
3     Place fish in large oiled roasting pan
4     Season cavity
5     Fill cavity with lemon and thyme
6     Pour wine over the fish
7     Wrap the tail in foil to prevent burning
8     Roast for 35mins (till tender)
9     Peel back skin starting at the head and discard
10     Remove fins and discard
11     Using a small spoon, scrape along the spine, this will make it easier to remove the flesh
12     For the sauce, heat 2 tablespoons oil in a frying pan on medium heat
13     Add prosciutto
14     Cook, stirring for 2-3 mins, till crisp
15     Drain
16     Boil some water
17     Place some chilled water into a bowl or jug
18     Place parsley in a heat-proof bowl
19     Pour boiling water over the parsley
20     Drain quickly and the refresh in the cold water and drain again.
21     Finely chop the parsley
22     In a bowl combine the parsley, garlic, remaining oil, lemon juice and cornichons
23     Season.
24     Just before serving, add the prosciutto
25     Serve fish at room temparature on a platter
26     Drizzle a little sauce over
27     Serve remaining sauce in a dish with the fish

Serves 6


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