Stuffed Trout Wrapped in Proscuitto
By Sue Serves 4
If you are lucky enough to catch a rainbow, here is what you do with it!
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- 4 whole Rainbow Trout
- 1 × Salt and pepper
- 2 Tablespoons chopped shallots
- ½ cup chopped apples
- ½ cup thinly sliced fennel (reserve fronds)
- 1 tsp fresh dill
- ½ tsp Ground White Pepper
- 2 tbsp Olive oil
- 1 tsp Kosher salt and freshly ground black pepper to taste
- 1 pound thinly cut proscuitto or center-cut bacon
- 12 blanched Michigan asparagus spears
- ½ stick butter
- 3 sprigs fresh thyme
- 2 tbsp champagne
You may also need:
Kitchen Knife, Spoon
Heat oven to 350 degrees F.
Rinse fish and pat dry. Season with salt and pepper inside and out.
Heat olive oil in a large sauté pan over medium-high heat. Saute shallots and add apples and fennel until soft (about 4 minutes). Add salt, pepper, and dill.
Stuff fish cavities with apple mixture.
Rub outside of fish with olive oil and season with salt and pepper.
Wrap seasoned, oiled fish with prosciutto or bacon that is thinly sliced and unrolled. Wrap fish loosely (mummy-style) with the pancetta, leaving head and tail exposed.
In the same saute pan over medium heat brown the fish seam side down.
Once pancetta begins to crisp (about 2 minutes) place entire sauté pan and fish in the oven and cook for 6 minutes.
While fish is cooking, make sauce. Place a small sauté pan over medium-high heat. Add butter and thyme. Sauté until butter melts, but not burning. Add champagne and let reduce for 4 minutes or until achieving a sauce-like consistency. Add blanched asparagus and toss with butter.
Place asparagus onto platter, top with whole fish, drizzle with butter sauce. Garnish with fennel fronds and serve immediately.
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