Recipes

• 4 medium size trout, about 400g Dressing
• 1 lemon rind, chopped
• 1 lemon, juiced
• 1 red onion, diced
• 30ml balsamic vinegar
• 100ml extra virgin olive oil Stuffing
• about 400g of 1 day old ciabatta bread crumbs
• mixed herbs chopped finely (½ a bunch of Italian parsley, sprig of rosemary, 6 leaves of sage, sprig of oregano, sprig of lemon thyme)
• 1 shallot, chopped finely
• 100g butter, melted
• 40ml olive oil
• 2 slices prosciutto, chopped

Dressing:

• Bone the trout or buy them boned from the fish monger
• Lightly salt and pepper the trout the inside and outside
• Lightly pan fry the prosciutto to bring out the saltiness
• Mix all the stuffing ingredients together. If it seems too dry and will not combine, add a little extra olive oil
• Fill the stomach cavity with the stuffing mixture and roll the trout tightly in itself, ensuring that the skin overlaps a little
• Tie 4 pieces of string evenly space around the overlapping skin
• Sit the trout belly side down on a sheet of glad bake
• Drizzle a little olive oil over them and bake in the oven at 200C for 15 minutes
• Rest for 5 minutes before cutting the string off.
• On a chopping board, slice the trout along the lines made by the string line and lay the pieces of ‘saltimbocca’ on the plate to reconstruct the trout
• Drizzle the dressing over the trout.
• A good accompaniment for this is watercress and hazelnuts
• This dish can be eaten at room temperature or warm

Boning the trout:

• Butterfly the trout open, all the way to the skin under the spine, being careful not to split the skin Work your way down to the start of the last fin
• Using kitchen scissors cut the spine at this point and at the start of the head, but do not remove the head
• Gently pull the spine out without tearing the skin
• Flatten the fish out and remove the pin bones