Prosciutto Wrapped Rainbow Trout With Cured Zucchini Salad

Indulge in Prosciutto Wrapped Rainbow Trout with Cured Zucchini Salad. Fresh, premium seafood from Pearl Seafoods—order online for delivery across Sydney!

Prosciutto Wrapped Rainbow Trout With Cured Zucchini Salad on a serving plate.
Serves
4 people people
Prep
20 minutes mins
Cook
10 minutes mins
Difficulty
Medium

About This Recipe

Indulge in this elegant Prosciutto-Wrapped Rainbow Trout paired with a fresh cured zucchini salad. The delicate trout, wrapped in savory prosciutto, is perfectly complemented by the crisp, tangy flavors of marinated zucchini. Ideal for a special dinner or a refreshing meal, this dish brings gourmet quality to your table. Order fresh rainbow trout from Pearl Seafoods and enjoy Sydney-wide delivery, ensuring top-quality seafood for an exceptional dining experienc

Ingredients

  1. 4 whole rainbow trout (cleaned, about 250–300g each)
  2. 4 slices lemon (from 1/2 lemon)
  3. 4 small sprigs rosemary
  4. 2 tablespoons unsalted butter, softened
  5. 1 garlic clove, crushed
  6. Salt, to taste
  7. 8 slices prosciutto
  8. Olive oil, for drizzling
  9. 1/2 lemon (remaining half), for squeezing over before serving
  10. 2 medium zucchinis, thinly sliced
  11. 1/2 teaspoon sea salt
  12. 2 tablespoons lemon juice
  13. 2 tablespoons extra virgin olive oil

Method

  1. In a small bowl, combine the butter and crushed garlic, and season with salt. Slice 1 lemon in half, then cut one half into 4 slices, reserving the other half. Place a lemon slice, a rosemary sprig, and a spoonful of the butter mixture inside each trout cavity. Wrap each trout with 2 slices of prosciutto, then drizzle with 3 teaspoons of olive oil and rub to coat. Season with pepper.
  2. Cut the remaining 2 lemons in half and drizzle the cut sides with 1 teaspoon of olive oil. Season with salt and pepper.
  3. Juice the reserved lemon half into a bowl. Add the vinegar, chopped chilli, and remaining olive oil. Season and add the zucchini ribbons, tossing gently to combine. Set aside for 10 minutes to let the flavours develop.
  4. Grease and preheat a barbecue to medium-high. Cook the trout, turning occasionally, for about 8 minutes or until just cooked through. Transfer the trout to a plate. Grill the lemon halves, flesh side down, for 2 minutes or until charred and caramelized.
  5. Just before serving, add the mint and dill to the zucchini mixture and toss to combine. Arrange the zucchini salad on a plate alongside the trout and grilled lemon halves.

Featured Product

Fresh Whole Rainbow Trout - Pearl Seafoods

Fresh Whole Rainbow Trout

$12.00

Nutrition per serving

  • Calories 435 kcal
  • Total Fat 21.0 g
  • Total Carbohydrate 5.0 g
  • Protein 49.0 g

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