adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Trout baked with witlof
Trout baked with witlof
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Transform witlof into a flavorful side by baking it with capers, perfect for pairing with prosciutto-wrapped trout.
Ingredients:
  • 4 red witlof, quartered lengthways
  • 4 green witlof, quartered lengthways
  • 50g capers
  • 75g butter
  • 3 eschallots, thinly sliced
  • 1 tsp fennel seeds
  • 250ml white wine
  • 2 (about 540g each) rainbow trout, cleaned, scaled
  • 8 prosciutto slices
  • 125.00 ml dill sprigs
Instructions:
  • Preheat your oven to 220°C. Grease a large baking dish and arrange the witlof cut-side up in a single layer. Sprinkle with capers for a burst of flavor.
  • In a medium frying pan over medium-low heat, melt 25g of butter with oil. Stir in garlic, eschallots, and fennel seeds, cooking for 6 minutes until soft. Increase heat to medium, add wine, and cook for 5 minutes until reduced by half. Stir in remaining butter until melted, then season with salt and pepper before pouring over witlof.
  • Wrap each fish generously with 4 slices of prosciutto and lay them on a bed of witlof. Bake in a hot oven for 15 minutes or until the trout is nearly done. Carefully move the trout and witlof to a platter using a wide spatula. Finish off with a drizzle of pan juices and a scattering of fresh dill sprigs.

Similar Recipes