Trout Wrapped in Ham with English Mustard



The meatiness of Trout is allowed to shine through with this recipe; a delicious recipe that serves four for lunch or dinner.

Trout with Lemon


Sage (Leaves)
4 slices
Parma Ham
Trout (Whole)
1 teaspoon
English Mustard
1 teaspoon
Clear Honey
1 tablespoon
Red Wine Vinegar
2 teaspoons
3 tablespoons
Walnut Oil
1 tablespoon


  1. Fire up the oven to 200 degrees centigrade
  2. Place  6 bay leaves in each fish, add a twist of salt and pepper.
  3. Wrap with ham around the centre of the fish.
  4. Brush liberally with olive oil (it'll crisp that skin wonderfully)
  5. Pre-heat the baking tray in the hot oven.
  6. When hot brush a little more oil on the tray, and place the fish directly on the hot surface (sizzle).
  7. Roast for 10 minutes until cooked (remember, whole fish takes longer to cook than fillets).
  8. In that 10 minute window use a bowl and whisk to combine the sauce ingredients (the ones that are left).
  9. If the mixture feels a little too thick to pour, add a teaspoon or two of water to loosen the emulsion.
  10. 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.
  11. Then add a spoonful of the mustard sauce to each fish.
  12. 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!