You will need:

• 4 Fresh Buxton trout

• 250ml white wine

• 2 gloves garlic - sliced

• 2 bay leaves

• 125g flour

• 16 pieces of proscuitto

• 125ml olive oil

• 100g butter

• 1 lemon

• ½ cup flat-leaf parsley - chopped

 

Serves 4-6

 

Prep

1. Make Marinate - wine, garlic, bay leaves, salt & pepper

2. Place trout in the marinade for at least ½ hour

3. Remove from marinade, dry trout on kitchen paper, and sprinkle with the flour

4. Reserve a cup marinade & set aside

5. Wrap the trout in proscuitto, overlapping as you go

 

Cooking

1. Heat the oil & half the butter in a pan until it ripples

2. Reduce to a medium heat then add the trout and cook for 4 minutes each side or until the proscuitto is crispy, then remove from pan.

3. Leave about 2 tablespoons of residue in the pan

4. Add the remaining butter, reserved marinade, juice of 1 lemon & the parsley

5. Boil for a few minutes, reduce by half

6. Pour over the fish & serve on a Bean Salad, Mash, Rice or Polenta

 
Thanks to Jackie Ashe from Deliciously Jackie