Prosciutto Wrapped Rainbow Trout With Cured Zucchini Salad
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 experience.
Ingredients
- 40g butter, at room temperature
- 1 garlic clove, crushed
- 3 small lemons
- 4 fresh rosemary sprigs
- 4 whole fresh rainbow trout (about 1.5kg each), scaled and gutted
- 8 wide slices of prosciutto
- 60ml (1/4 cup) extra virgin olive oil
- 1 tbsp white balsamic vinegar
- 1 fresh long red chilli, deseeded and finely chopped
- 5 zucchini (about 500g), peeled into ribbons
- 1/3 cup fresh mint leaves, torn
- 1/4 cup fresh dill sprigs
Method
- 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 flavors 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.
