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Roast ocean trout with prosciutto and parsley sauce
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Festive oven-roasted trout with flavorful sauce.
Ingredients:
  • 45g cornichons
  • 3kg ocean trout, cleaned, head removed
  • 2 lemons, thinly sliced
  • 1 bunch thyme
  • 250ml white wine
  • 150ml extra virgin olive oil
  • 120g prosciutto
  • 250.00 ml firmly packed flat-leaf parsley leaves
  • 2 cloves garlic, finely chopped
  • Juice of 1/2 lemon
Instructions:
  • Preheat your oven to 180C. Trim the belly flaps of the fish and place it in a large oiled roasting pan. Season the fish cavity with salt and pepper, stuff it with lemon and thyme, and pour wine over it. Wrap the tail in oiled foil to prevent burning. Roast the fish for 35 minutes until tender. Peel back the skin, starting at the head, and discard it along with the fins. Use a small spoon to scrape along the fish spine to easily remove the flesh.
  • Make the sauce by heating 2 tablespoons of oil in a frying pan over medium heat. Add prosciutto and cook, stirring, for 2-3 minutes until crisp. Drain on paper towels. Place parsley in a heatproof bowl, pour over boiling water, drain, and refresh in cold water to brighten the color. Finely chop parsley and mix with garlic, remaining oil, lemon juice, and cornichons. Season to taste and add the crispy prosciutto before serving.
  • Place the fish on a platter at room temperature, generously spoon sauce over it, and serve the extra sauce on the side.

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