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Zucchini-stuffed rainbow trout

Recipe for zucchini-stuffed rainbow trout.
Zucchini-stuffed rainbow trout

Zucchini-stuffed rainbow trout

Prue Ruscoe
6
20M
20M
40M

Share this among friends with a couple of sides – a crisp green-leaf and potato salad would be ideal.

Ingredients

Method

Main

1.Preheat oven to 190C. Combine zucchini, herbs, olives, garlic and preserved lemon rind in a bowl, season to taste and set aside.
2.Place 6 lengths of kitchen string on a work surface. Place 2 prosciutto slices over each, then place a trout on top. Fill trout cavities with zucchini mixture (reserve remainder), then wrap prosciutto around and secure with string.
3.Place trout on a roasting tray lined with baking paper, drizzle with wine and oil, scatter remaining stuffing over, season to taste and roast until fish is just cooked through (15-20 minutes). Serve hot or warm with lemon wedges and a dollop of aïoli.

Note Baby preserved lemons are available from Simon Johnson; if they’re unavailable, substitute ½ small preserved lemon.

Drink Suggestion: Fine rosé Champagne. Drink suggestion by Max Allen

Notes

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