A few weeks ago, Peter served up a delicious, and, to my shock, farmed whole trout. He stuffed it with prosciutto and vegetables, preceded it with a baby beet salad with seasoned ricotta, and a great meal was had by all. This afternoon I braved the Thanksgiving crowds and visited Bi-Rite to get myself a trout and try it out myself.
Whole Roasted Trout Stuffed with Prosciutto & Fennel Recipe
1 whole trout, 1.5-2 lbs (this is a rainbow trout)
4 pieces freshly sliced prosciutto di parma
1/2 head fennel, sliced thinly and sauteed until nearlyÂ caramelizedÂ in butter
zest of 1/2 lemon
Ensure the trout is gutted fully and clean; season with salt inside and line the cavity with the prosciutto slices. Toss the cooked fennel with the lemon zest; between the sides of flesh, stuff the fennel into the fish. If you have twine or something edible to tie the fish together, do so now. Roast at 400 degrees for 15-25 minutes depending on the weight of your fish, on a foil lined pan, without cover.
When serving, gently remove the skin from the top half of the fish and push the meat off the bones. When the spine is exposed, lift it up or turn the fish over to remove the rest of the meat. Remove the prosciutto sack and cut it into slices to serve along the fish.