A whole rainbow trout is de-boned and then stuffed with an indescribably delicious combination of ginger, dates, dill, pine nuts and rice and then wrapped in prosciutto. It's my signature dish, a guaranteed showstopper on your table and sure to impress your guests.
Cooked with ❤️ by Michelle.
🍴 Serves 2-4 - Each trout weighs approx 600g
Step 1 - Defrost in the fridge overnight Step 2 - Preheat your oven to 200°C Step 3 - Remove plastic packaging, keeping foil in tact. Step 4 - Bake 15mins, turning halfway.
BBQ Method Step 1 - Defrost in the fridge Step 2 - Pre-heat your BBQ to medium heat Step 3 - Step 3 - Remove plastic packaging, keeping foil in tact. Step 4 - Bake 15mins (BBQ lid down), turning hallway.
🍤 This meal is wonderful with a fresh salad or a vegetable side 🥘 Such as Vicki's festive sides - find them here
Contains: Milk and Milk Products, Tree nuts and tree nut products other than coconut from the fruit of the palm, Fish and fish products
Hi I'm Michelle, In my mind there's nothing better than using seasonal, organic or free range ingredients to create delicious and nutritious food; this is what I strive to do both at home and for others. My food style is mixed, having travelled to many countries and sampling lots of interesting food, I tend to take inspiration from these experiences as a whole rather than pinpoint a specific cuisine, as long as it's tasty and makes you feel good!