Trout baked with witlof

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.

Recipe «Trout baked with witlof» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 4 red witlof, quartered lengthways, 4 green witlof, quartered lengthways, 1/4 cup salted capers, rinsed, drained, 75g butter, 1 tbsp extra virgin olive oil , 2 garlic cloves, finely chopped, 3 eschallots, thinly sliced, 1 tsp fennel seeds , 1 cup dry white wine, 2 rainbow trout, cleaned, scaled, 8 prosciutto slices, 1/2 cup dill sprigs.

Ingredients:

• 4 red witlof, quartered lengthways 
• 4 green witlof, quartered lengthways 
• 1/4 cup salted capers, rinsed, drained 
• 75g butter 
• 1 tbsp extra virgin olive oil 
• 2 garlic cloves, finely chopped 
• 3 eschallots, thinly sliced 
• 1 tsp fennel seeds 
• 1 cup dry white wine 
• 2 rainbow trout, cleaned, scaled 
• 8 prosciutto slices 
• 1/2 cup dill sprigs 

Instructions

1. 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.
2. 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.
3. 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.