Trout Baked with Prosciuttio, Apple, Fennel and Sage Butter
The flakey flesh of Rainbow Trout, paired with the crisp saltiness of the prosciutto and the sweetness of the apple and fennel create a match made in roasting heaven. Sub out the traditional roast...
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Cooking tools:
- Microplane
- Pepper mill
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Spoon
- Measuring spoon
Ingredients
- 1 lemon
- 100g soft butter
- 2 cloves garlic, crushed
- 1 bunch sage, 1 tbsp chopped leaves, remaining leaves reserved
- 4 small whole rainbow trout, cleaned
- 8 fresh bay leaves
- 8 long thin slices prosciutto
- 2 small red apples, cut into rounds
- 1 fennel bulb, cut into wedges
- 1 leek, halved lengthways then halved widthways
- 2 tbsp extra virgin olive oil
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