this is an event dish… it looks and tastes spectacular! I made it for a christmas lunch and it was superb.
Ingredients
2kg ocean trout, cleaned & head removed
1 1/2 lemons
bunch thyme
200ml dry white wine
Dressing
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
Method
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
Bite Me 