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Trout And Parma Ham Rolls

Trusted.Chef's picture
Ingredients
  Pine kernels 1 Ounce
  Sun-dried tomatoes 3
  Flat leaf parsley 3⁄4 Bunch (75 gm) (Small Bunch)
  Basmati rice 10 Ounce, cooked
  Raisins 2 1⁄4 Tablespoon (2 Heaped Tablespoon)
  Olive oil 4 Tablespoon
  Unsalted butter 1 1⁄2 Ounce
  Trout fillets 16 Ounce (Small Ones, 4 In Number, 4 Ounce Each)
  Parma ham slices 4 Large
  Sage leaves 6
  Dry white wine 1⁄4 Pint
  Young spinach leaves 1 Ounce (Tender Ones)
  Watercress 1 Ounce
  Lemon 1
  Salt To Taste
  Black pepper To Taste, ground
Directions

GETTING READY
1. Pre-heat the oven to 200 degrees centigrade.
2. In a small frying pan, put pine kernels and dry-fry for a few minutes until toasted. Finely chop the sun-dried tomatoes and parsley.

MAKING
3. In a bowl, put the rice with the pine kernels, raisins, sun-dried tomatoes, parsley and a little oil to moisten. Season generously with salt and pepper.
4. Into 2 well buttered ring, pack moulds. Level the tops and place on a baking tray. Bake for
6-8 minutes until heated through.
5. In a frying pan, heat a knob of the butter and a little of the oil. Smear the trout with some of the butter and season with pepper. Lay the Parma ham on the work surface and place a sage leaf in the middle of each slice. Top with the trout, buttered-side down, and roll up. Secure with cocktail sticks. Add the trout to the pan and cook over a high heat for 2-3 minutes on each side until lightly golden.
6. Add wine and allow some to evaporate, then reduce the heat and cook for a further 6-8 minutes until the fish is tender and cooked through and you have a well-flavored sauce.

FINALISING
7. Remove the moulds from the oven. Place an inverted serving plate on top of each mould then turn over to turn out. Leave to cool a little.
8. Wash the spinach and put in a bowl with the watercress. Season and add a little oil and a squeeze of lemon. Toss to coat.
9. Shred the remaining sage leaves and add to the fish. Squeeze over the remaining lemon juice and then remove from the heat.

SERVING
10. In the centre of the rice rings, arrange the spinach salad and place 2 trout on top of each. Spoon the sauce around them and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Gourmet
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
2

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