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Prosciutto-wrapped trout with cured zucchini salad
Prosciutto-wrapped trout with cured zucchini salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Impress with gourmet prosciutto-wrapped trout and zucchini salad.
Ingredients:
  • 40g butter, at room temperature
  • 3 small lemons
  • 4 fresh rosemary sprigs
  • 4 (about 1.5kg) whole fresh rainbow trout, scaled, gutted
  • 8 wide slices prosciutto
  • 60ml (1/4 cup) extra virgin olive oil
  • 20.00 ml white balsamic vinegar
  • 1 fresh long red chilli, deseeded, finely chopped
  • 5 (about 500g) zucchini, peeled into ribbons
  • 82.50 ml fresh mint leaves, torn
  • 62.50 ml fresh dill sprigs
Instructions:
  • In a small bowl, mix butter and garlic, season. Slice 1 lemon in half and then cut one half into 4 slices, saving the other half. Stuff each trout cavity with 1 lemon slice, 1 rosemary sprig, and a dollop of the butter mixture. Wrap each trout with 2 prosciutto slices. Drizzle 3 tsp of oil over the fish and rub to coat. Season with pepper.
  • Cut the remaining 2 lemons in half. Drizzle the cut side with 1 tsp oil and season well.
  • Juice the lemon half into a glass bowl, then mix in the vinegar, chili, and remaining oil. Season generously. Add the zucchini ribbons and toss delicately to coat. Let it sit for 10 minutes to enhance the flavors.
  • Prepare the barbecue by greasing it and heating it on medium-high. Grill the trout, turning occasionally, for 8 minutes or until perfectly cooked. Place the trout on a plate. Grill the lemons, flesh side down, for 2 minutes until they are charred and caramelized.
  • Combine the mint and dill with the zucchini and toss together. Serve the salad on a plate with the trout and grilled lemons.

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