This beautiful oven trout with tasty sauce is perfect for the festive season.
- Preheat oven to 180C. Trim belly flaps of fish then place fish in a large oiled roasting pan. Season fish cavity with salt and pepper then fill with lemon and thyme. Pour wine over fish. Wrap tail in a piece of oiled foil to prevent burning. Roast fish for 35 minutes or until tender, then peel back skin, starting at the head, and discard. Remove fins and discard. Using a small spoon, scrape along fish spine - this will make it easier to remove the flesh.
- For sauce, heat 2 tablespoons oil in a frying pan over medium heat. Add prosciutto. Cook, stirring, for 2-3 minutes or until crisp. Drain on paper towels. Place parsley in a heatproof bowl. Pour over boiling water then drain. Refresh in cold water then drain (this brightens parsley's colour). Finely chop parsley then combine with garlic, remaining oil, lemon juice and cornichons. Season to taste. Before serving, add prosciutto.
- To serve, place room-temperature fish on a platter and spoon over a little sauce. Serve with remaining sauce.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set