Name: Roast trout with spinach, sage and prosciutto
Total time: 40 min
Yield: 1
Ingredients: 8 x 120 g trout fillets from sustainable sources, ask your fishmonger, skin on, scaled and pinboned; 75 g ground almonds; 2 handfuls dried apricots chopped; 2 large sprigs fresh sage leaves picked; olive oil; 1 clove garlic crushed; 600 g spinach; fresh nutmeg grated; 410 g tinned cannellini beans drained; 410 g tinned chickpeas drained; 4 large slices quality prosciutto

Roast trout with spinach, sage and prosciutto

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Total Time:
40 minutes

Impressively easy stuffed trout "sandwiches".

Ingredients:

8 x 120 g trout fillets from sustainable sources, ask your fishmonger, skin on, scaled and pinboned
75 g ground almonds
2 handfuls dried apricots chopped
2 large sprigs fresh sage leaves picked
olive oil
1 clove garlic crushed
600 g spinach
fresh nutmeg grated
410 g tinned cannellini beans drained
410 g tinned chickpeas drained
4 large slices quality prosciutto

Instructions:

To prepare in advance for your dinner party, assemble the trout sandwiches and have them ready to bake upon your guests' arrival. Request your fishmonger to remove any pinbones from the fish if needed. Begin by preheating the oven to 200ºC/400ºF/gas 6. Season the trout with salt, pepper, and coat with ground almonds. Layer 4 fillets skin-side down, fill with a mixture of chopped apricots and sage, then top with remaining fillets skin-side up. Tie each trout sandwich with string to form neat parcels. In a large saucepan, sauté garlic, then wilt spinach, seasoning with salt, pepper, and nutmeg. Spread the spinach and pulses in a roasting tray, place the trout parcels on top, cover with prosciutto, drizzle with oil, and bake for 15-20 minutes until crispy and cooked.

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