Witlof is a crunchy relative of radicchio, but is much more than a salad green. Baked with capers, its also sensational as a side dish for the prosciutto-wrapped trout.
- Preheat oven to 220°C. Grease a large baking dish. Place the witlof into baking dish, cut-side up, in a single layer. Sprinkle with capers.
- Melt 25g butter and oil in a medium frying pan over medium-low heat. Add the garlic, eschallots and fennel seeds and cook, stirring, for 6 minutes or until soft. Increase heat to medium and add wine. Cook for 5 minutes or until reduced by half. Add remaining butter and cook for 1-2 minutes or until butter melts. Season with salt and pepper and pour over witlof.
- Loosely wrap 4 slices of prosciutto around each fish. Place fish on top of witlof. Cook in preheated oven for 15 minutes or until trout is almost cooked through. Use a large spatula to transfer trout and witlof to a serving platter. Drizzle with some of the pan juices and sprinkle with dill sprigs.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set