The meatiness of Trout is allowed to shine through with this recipe; a delicious recipe that serves four for lunch or dinner.
4 slicesParma Ham
1 teaspoonEnglish Mustard
1 teaspoonClear Honey
1 tablespoonRed Wine Vinegar
3 tablespoonsWalnut Oil
- Fire up the oven to 200 degrees centigrade
- Place 6 bay leaves in each fish, add a twist of salt and pepper.
- Wrap with ham around the centre of the fish.
- Brush liberally with olive oil (it'll crisp that skin wonderfully)
- Pre-heat the baking tray in the hot oven.
- When hot brush a little more oil on the tray, and place the fish directly on the hot surface (sizzle).
- Roast for 10 minutes until cooked (remember, whole fish takes longer to cook than fillets).
- In that 10 minute window use a bowl and whisk to combine the sauce ingredients (the ones that are left).
- If the mixture feels a little too thick to pour, add a teaspoon or two of water to loosen the emulsion.
- Place the Trout Fish on the plates (preferably warmed in the oven). Then drop a knob of butter into the baking tray, whisk around with the juices and drizzle over the fish.
- Then add a spoonful of the mustard sauce to each fish.
- Serve and enjoy.
Tip: If English mustard is too strong a flavour, try with Dijon or whole grain. English Mustard gets my vote every time!