Trout saltimbocca with green bean salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 10 oz trout; cleaned and | |
| ; filleted | ||
| Half a lemon; juice of | ||
| 2 | ounces | Button mushrooms |
| Half a red onion; peeled and finely | ||
| ; diced | ||
| 1 | ounce | Butter; softened |
| 2 | tablespoons | Double cream |
| 8 | Fresh sage leaves; (8 to 12) | |
| 3 | ounces | Haricot beans; trimmed |
| 12 | Wafer thin slices of Parma ham and | |
| ; prosciutto | ||
| 3 | teaspoons | Natural yoghurt |
| 1 | tablespoon | Fresh chopped parsley; (1 to 2) |
Directions
Preheat the oven at 200C/400F/gas 6.
Fillet the fish by removing the head and then cut along the backbone to remove one fillet, then under the backbone to remove the other fillet. Trim both sides. If necessary remove any large visible bones.
Once done you remove the skin, holding the tail and lightly slide the knife between the fish and skin and cut away, pulling the skin at the same time.
(NB - use a thin-bladed knife). Place three slices of Parma ham on a clean surface in the shape of a trout fillet, spice with butter. Top with a trout fillet, season with pepper, a sprinkling of salt and lop with 2-3 sage leaves.
Fold side of ham over the fish then roll up from the wider of the two ends.
Secure it with a cocktail stick. Use 1-2 cocktail sticks in order to prevent the fish from unfolding on cooking.
Place the fish parcels in an oven proof dish and bake for 12-15 minutes in the preheated oven.
For the salad, bring a large pan of salted water to a rolling boil. Add beans and return to the boil. Cook for 4-5 minutes, until it is bright green. meanwhile, thinly slice mushrooms. In the dressing add yoghurt, lemon juice and cream. Season with salt and pepper, and then whisk the whole mixture.
Add onion and parsley to the dressing and then stir. You can either cut the beans into 2 1/2cm lengths or you can shred them lengthways. Add the mushrooms to the large bowl with the beans and then add the dressing. Stir to coat.
Transfer the salad to a serving dish. Drain the beans and plunge them into ice cold water and the stir it to prevent any further cooling. Once cool, drain the beans.
For burnt butter or sage butter, to a pan add 50g butter and melt, allowing to sizzle. Add 1tsp of the fresh lemon juice - swivel the pan and then remove it from the heat.
To serve, remove fish from the oven and then remove the cocktail sticks and halve. Place on a serving plate then spoon the salad into the centre. Spoon the burnt sage butter onto the fish, especially with extra sage, and serve immediately with a wedge of lemon.
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