Up for a challenge? Then you must try this roast trout with spinach, sage, and prosciutto recipe! This “not too tricky” recipe is fun and also tremendously delicious!
For the best results, start with Ocean Wise certified and 100% sustainable rainbow trout from Hamilton’s Fish Farm.
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total: 50 minutes
What you will need:
- 8 x 120g trout fillets, from sustainable sources, skin on, scaled, and pinboned.
- 4 large slices of quality prosciutto
- 2 handfuls of chopped dried apricots
- 2 large sprigs of fresh sage
- 1 clove of garlic, crushed
- 600g of spinach
- 75g of ground almonds
- 410g of tinned cannellini beans, drained
- 410g of tinned chickpeas, drained
- Freshly grated nutmeg
- Olive oil
How to make it:
- Start by preheating the oven to 200ºC/400ºF.
- Begin by laying 4 of your trout fillets on a board, skin-side down, and season the trout with salt and pepper then dust in the ground almonds.
- Next, chop the apricots and half of the sage in a bowl. Mix and spread around the tops of the four fillets. Finish with the remaining fillets, skin-side up, matching the 4 below. Overlap the remaining sage along the length of each trout sandwich.
- Now, cut 4 20cm strands of string and place them parallel on a work area, allowing about 3-4cm between each. Lay 1 of your trout sandwiches over each piece of string and tie it all together. You should finish up with a tidy packet that is knotted in four places. Repeat with the remaining three.
- Now, heat a large saucepan. With a generous splash of oil and gently fry the garlic until softened. Add the spinach and wilt down and season with salt, pepper, and nutmeg. Distribute the spinach to a roasting tray and mix with the pulses. Place the trout packages on top. Place the prosciutto slices on top of the bean mixture, spray with oil, and bake for 15-20 minutes, or until the prosciutto is crisp and the fish is cooked through.
- Once done, remove from the oven, dress up and serve!
Original recipe from Jamie Oliver Recipes
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