The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Cider-roast rainbow trout with leek and prosciutto


You'll need

30 gm butter, coarsely chopped 80 ml (1/3 cup) olive oil 1 leek, thinly sliced 1 garlic clove, finely chopped 10 wide prosciutto slices 250 gm (3½ cups) coarse sourdough breadcrumbs ¾ cup coarsely chopped flat-leaf parsley, plus extra to serve Finely grated rind and juice of 2 lemons 8 rainbow trout (about 300gm each), butterflied (see note) 2 Spanish onions, thinly sliced into rings 300 ml dry cider 300 ml chicken stock

Method

  • 01
  • Preheat oven to 180C. Heat butter and half the olive oil in a saucepan over medium-high heat, add leek and garlic and sauté until tender (3-4 minutes). Finely chop 2 prosciutto slices, add to pan and sauté until fragrant (2-3 minutes). Transfer to a bowl, add breadcrumbs, parsley and lemon rind and season to taste.
  • 02
  • Open out trout, drizzle cavities with a little lemon juice and season to taste. Divide breadcrumb mixture among trout, then reshape trout around stuffing. Wrap each trout in a prosciutto slice then season to taste.
  • 03
  • Place onion in a single layer in a roasting pan large enough to hold trout snugly in a single layer, or divide among two smaller pans. Place trout on top, pour over cider and stock, drizzle with remaining oil and lemon juice and roast until just cooked though (20-25 minutes). Serve trout hot, scattered with extra parsley, with onion and pan juices.

Note You'll need to ask your fishmonger to butterfly the trout for you.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Heady, full-bodied viognier.

Featured in

Aug 2010

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×