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Michelle

Stuffed Whole Rainbow Trout Wrapped in Prosciutto

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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

Preparation:

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

Ingredients: Whole boned rainbow trout, Prosciutto, Butter, Olive Oil, Brown Onion, Salt, Fresh Ginger, Pine Nuts, Dill, Chopped Dates, Jasmine rice

Contains: Milk and Milk Products, Tree nuts and tree nut products other than coconut from the fruit of the palm, Fish and fish products  

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