Chef's Recipes

Barbecue trout bundles with prosciutto and button mushrooms

A Gourmet Traveller recipe for barbecue trout bundles with prosciutto and button mushrooms by Serge Dansereau of Sydney's Bathers' Pavilion.

  • Serves 6
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Barbecue trout bundles with prosciutto and button mushrooms
"This recipe is a good alternative to smoked salmon if you'd like something more substantial. You could pre-cook this or cook it on a wood fire if you are able to light one. The prosciutto could be substituted with spinach. Fennel is a nice side vegetable to serve with the trout." - Serge Dansereau
This recipe is from the book <em>Bathers' Pavilion Menus and Recipes</em> (ABC Books) by Serge Dansereau.


  • 12 fillets freshwater trout
  • For Preparation: milled white pepper
  • 12 thin slices prosciutto, trimmed of rind
  • 500 gm button mushrooms, thinly sliced
  • For Tying: twine and baking paper
  • 2 tbsp butter
  • 2 tbsp olive oil


  • 1
    Rinse the fillets in water, and trim any excess from the fillet edges. Lay each fillet skin-side down on a cutting board. Season each fillet with sea salt and milled white pepper. Lay one slice of prosciutto onto each fillet. Shingle the sliced mushrooms over each fillet and press 2 fillets together. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
  • 2
    Remove plastic wrap from fish and fold the baking paper around the twine, then tie the fillets together. The baking paper stops the string from burning and breaking during the cooking process. Sear the trout bundles in a pan on top of the barbecue in the oil and butter until just cooked.