Our Prosciutto Wrapped Rainbow Trout With Cured Zucchini Salad Recipe
About The Dish
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 List
4 whole rainbow trout (cleaned, about 250–300g each)
4 slices lemon (from 1/2 lemon)
4 small sprigs rosemary
2 tablespoons unsalted butter, softened
1 garlic clove, crushed
Salt, to taste
8 slices prosciutto
Olive oil, for drizzling
1/2 lemon (remaining half), for squeezing over before serving
2 medium zucchinis, thinly sliced
1/2 teaspoon sea salt
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Steps
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.
Cut the remaining 2 lemons in half and drizzle the cut sides with 1 teaspoon of olive oil. Season with salt and pepper.
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.
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.
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.
