Zucchini-stuffed rainbow trout recipe | Gourmet Traveller
Recipe for zucchini-stuffed rainbow trout.
Ingredients
- 4 green zucchini, diced
- 1 cup (firmly packed) flat-leaf parsley, coarsely chopped
- 1 rosemary sprig, leaves removed
- 2 thyme sprigs, leaves removed
- 12 Ligurian olives, pitted, crushed
- 2 garlic cloves, thinly sliced
- 1 baby preserved lemon, rind only, rinsed and finely diced (see note)
- 12 thin slices prosciutto
- 6 rainbow trout (400gm each), cleaned
- 400 ml dry white wine
- ¼ cup extra-virgin olive oil
- To serve: lemon wedges and aïoli (optional)
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