Reply to Thread

Guest, we'd love to know what you think about the forum! Take the Diabetes Forum Survey 2025 »

Message: <blockquote data-quote="Dizz" data-source="post: 900501" data-attributes="member: 186512">Here you go Carol:2 trout fillets (approx. 110g each)50g Parma ham in thin slices30g butterClove of garlic, crushedTsp dried sage (or use fresh if, unlike me, you remember to buy it; dried worked perfectly well)2 lemon wedgesHandful of flatleaf parsley, roughly chopped.Make the butter in advance if you wish; ensure the butter itself is at room temperature and mash together with the crushed garlic, sage and some seasoning.  Tip the softened butter onto a small square of clingfilm and roll up into a little sausage of artery clogging goodness.  Bung in the fridge for a couple of hours to firm up.When ready to cook, preheat the oven to 180.Divide your slices of Parma ham into two portions and lay out vertically on a board.  Season the trout and then set, horizontally and skin side up, on the top of the ham to form a cross shape. Remove the butter sausage from the fridge, liberate from the clingfilm and thinly slice.  Lay the slices of butter on top of the trout.  Wrap the Parma ham around the trout fillet not bothering if the ends remain exposed.Sit the fish, skin side up, in a baking dish with the two wedges of lemon.  Bake in the oven for 15-20 minutes.  Before serving, squeeze over the roasted lemon juice and sprinkle with chopped parsley.I don't bother with the butter sausage, just blob it on!  It is delicious.</blockquote>

Top Bottom