River Trout Wrapped in Proscuitto Ham
1 trout per person gutted, cleaned and patted dry
4 slices of proscuitto ham per fish
1 clove of garlic per fish, crushed
1 tbsp finely chopped parsley per fish
250ml white wine
Trout with Almond Butter
2-3 oz. unsalted butter
1 oz. flaked almonds
2-3 teaspoonfuls lemon juice
parsley sprigs and lemon slices for garnish
Ask fishmonger to clean the trout.
Remove heads only if desired. Rub off any black film inside the cavity with a little salt.
Brush fish with a little melted butter.
Heat grill and line the rack with buttered kitchen foil.
Grill the trout for about two minutes on each side, then reduce heat and continue to cook until flesh shows signs of leaving the bone.
For the almond butter, melt 2 oz. butter, add 1 oz. flaked almonds.
Fry gently until almonds begin to brown.
Add 2-3 teaspoonfuls lemon juice and a little salt.
Serve trout on a hot dish, pour almond butter over.
Garnish with parsley and twists of sliced lemon.
Poached Trout with Herbs
4 cleaned trout, each about 6 oz (175 g)
1 sprig fresh thyme
3 level tablespoons finely chopped fresh parsley
2 level tablespoons fresh snipped chives
6 whole peppercorns
4 bay leaves
1 small onion, peeled and cut into rings
4 fl oz (110 ml) dry white wine
3 oz (75 g) butter
Place the trout in a large frying pan or a heavy-based roasting tin.
Now sprinkle a little salt over them and throw in the peppercorns.
Next add the bay leaves, one in between each trout.
Lay onion rings over the top, cut half the lemon into slices and arrange them here and there.
Add the thyme and sprinkle a tablespoon of chopped parsley over everything.
Finally add the wine and enough cold water just to cover the fish.
Bring it to the boil on top of the stove and let it simmer gently, uncovered, for 6 minutes if the trout are fresh or 20 minutes if they are frozen.
Mix the remaining parsley and the chives with the butter in a small basin, then divide the mixture into four portions.
When the trout are ready, carefully lift them out with a fish slice, allowing each one to drain for a few seconds, and serve with the parsley butter and the other half of the lemon cut into wedges
FRIED TROUT WITH BACON
100 gr. belly pork fat;
2 l. oil;
4 kg. trout;
½ kg. steamed potatoes;
Open the trout and clean thoroughly, salt and leave aside.
Fry the belly pork in hot oil and when well browned add the tout and cook through until golden brown.
Serve on a tray decorated with the potatoes and lemon slices.
The ideal trout is 19 cm. from head to tail.
Pat trout dry and sprinkle with lemon pepper. Place 1 teaspoon margarine in 9-inch glass pie plate. Microwave, uncovered on high for 45 seconds, or until melted. Stir in almonds; toss to coat. Microwave on high for 3 minutes, or until lightly golden brown, stirring once. Let stand 5 minutes and reserve.
Place remaining 2 teaspoons margarine in a microwave-safe (7 x 11 inch) dish. Microwave on high for 45 seconds to melt. Stir in lemon juice. Coat fish mixture and arrange skin side down in dish. Tuck under thing edges to make an even thickness. Cover loosely with waxed paper. Microwave on high for 2 1/2 minutes and allow to stand, covered, for 2 minutes. Cook just until fish flakes easily when tested with a fork. Transfer fish to warm plates and sprinkle with toasted almonds. Serve immediately with lemon wedges and parsley garnish.
Makes 2 servings
|Trout Wrapped in
Welsh farmers with their abundance of home-cured bacon have long enjoyed this dish where the bacon is wrapped round freshly caught trout from their rivers.
Trout - 4, each weighing about 275g (10 oz), cleaned