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Trout in Parma Ham Recipe

Trout in Parma Ham

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Trout in Parma Ham is a fabulous example of an excellent little recipe being made great, simply by the addition of a couple of slices of Parma ham to some beautiful trout (and not much else!). The Parma ham brings out the sweetness of the fish. Also, the fat in the ham melts a little and bastes the fish as it cooks, leaving you with beautifully tender trout that tastes both sweet and salty at the same time.

      Preparation Time: 5 Minutes

      Cooking Time: 20 Minutes

Ingredients for Trout in Parma Ham

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4
trout fillets
8 slices
Parma ham
8
sage leaves
4 tablespoons
butter
large handful
fresh parsley (chopped)
1
lemon (to serve)

 

How to Cook Trout in Parma Ham

  1. Lay two slices of Parma ham (slightly overlapping) on a work surface. Place a sage leaf in the middle then lay one trout fillet in the middle at right angles to the ham. Add a second sage leaf and a tablespoon of butter on top of the fish.
  2. Roll the ham around the fillet (leaving the ends of the fish hanging out) and secure with a wooden skewer. Repeat the process with the other fillets, then place the trout parcels in an oven dish and bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 15-20 minutes.
  3. Remove the fish from the oven and sprinkle over the chopped parsley and a squeeze of lemon. Spoon the remaining buttery sauce from the oven dish over the trout and serve immediately.

 
Graham GRAHAM'S HOT TIP:
Don't forget to spoon the juices from the oven dish over the finished meal; it contains nicely balanced quantities of butter, a little bit of melted fat from the ham and fish juices from the trout.
 
GRAHAM'S WINE RECOMMENDATION: GrahamA Sauvignon Blanc like a Pouilly Fumé or a Sancerre - crisp and dry to compliment the fish.
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Reviews of Trout in Parma Ham

Rating 4 out of 5 - Many cooks will make this recipe again May 03 2015
Made this for 3 people and everybody loved it. We don't eat fish enough in this house, so this is definitely a recipe which will be used again. Really tasty and very simple, particularly when served with new potatoes.
(3 reviews)
 

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