30 gmbutter, coarsely chopped80 ml (1/3 cup)olive oil1leek, thinly sliced1garlic clove, finely chopped10wide prosciutto slices250 gm (3½ cups)coarse sourdough breadcrumbs¾ cupcoarsely chopped flat-leaf parsley, plus extra to serveFinelygrated rind and juice of 2 lemons8rainbow trout (about 300gm each), butterflied (see note)2Spanish onions, thinly sliced into rings300 mldry cider300 mlchicken stock
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.
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.
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.