Prosciutto wrapped rainbow trout with bbq’d asparagus
Serve one trout per person as a main course or a couple of these as a centrepiece as part of a larger meal.
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Cooking tools:
- Oven
- Baking dish
- Cutting board
- Chef's knife
- Peeler
- Grill
Ingredients
- 2 whole rainbow trout, approx 300g each, scaled and gutted
- 8 slices prosciutto
- 12 large sage leaves
- peel of 1 lemon in large strips
- 1 bunch asparagus
- salt
- pepper
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