Just as we were deliberating what we would devour for dinner the other night, an obviously psychic neighbour bought around a freshly caught trout wrapped obligingly in yesterdays paper! Perfect…..now to create a delicious recipe…..
I’m not a fan of seafood dishes where you constantly have to probe your hands into unwanted shells and tails, picking- if you’re lucky- small bones from between your teeth or in drastic cases, performing the heimlich maneuver on your friends from your fishes splintering skeleton! However, I thought it would be nice to stuff this lovely trout, so I decided to fillet it first and follow an original Jamie Oliver…
- 1 whole large trout, filleted into two or 4 small fillets
- 1 handful of flaked almonds
- 1 bunch of mint, shredded
- 1 generous handful of breadcrumbs
- zest and juice of 2 lemons
- 1 garlic clove, crushed
- 3 slices of Parma ham/streaky bacon
- Handful of artichokes in oil- drained and chopped roughly
- 2 sprigs of fresh thyme
- Creme fraiche to serve
- Toast the almonds in a hot, dry frying pan for a couple of minutes until fragrant
- Crush in a pestle and mortar until fine, leaving some more chunky pieces
- Tip into a bowl and add the breadcrumbs, crushed garlic, mint, thyme leaves, lemon zest and juice and a glug of extra virgin olive oil to moisten. Season with lots of cracked black pepper and salt.
- Cut about 3 lengths of string and lay one trout fillet on a lined baking tray on top, skin side down. Spread the fleshly upside with the mixture and then place the second fillet on top, skin side up.
- Lay the Parma ham/bacon slices on top and tie tightly with the string. Scatter any remaining filling around the edge.
- Bake in a preheated oven at 220°C for about 15 minutes until crisp and cooked.
- Serve with a lemony creme fraiche.