Prosciutto-Stuffed Trout

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield:  3-4 servings.

Ingredients:

1 3-pound (1.4 kg) whole rainbow trout, butterflied

4 slices Iberico ham

3 sprigs thyme, leaves only, plus more to garnish

3 tablespoons (45 ml) olive oil

1/4 cup (60 ml) sherry vinegar, plus more to garnish

Salt and pepper

 

Method:

Preheat oven to 375 F (190 C).

Place butterflied trout, skin-side down with both filets exposed.

Top each fillet with two slices of Iberico ham. Sprinkle thyme leaves onto ham.

Fold stuffed trout closed and press together.

Heat olive oil in a large ovenproof skillet over medium-high heat.

Lay trout into the hot oil and sear for two to three minutes per side.

Add sherry vinegar to the pan, and reduce for one to two minutes.

Transfer skillet to the oven for five to six minutes.

Season with salt and pepper.

Serve trout hot, garnished with thyme and sherry vinegar.