8 x 120 g trout fillets , from sustainable sources, ask your fishmonger, skin on, scaled and pinboned
75 g ground almonds
2 handfuls dried apricots , chopped
2 large sprigs fresh sage , leaves picked
1 clove garlic , crushed
600 g spinach
fresh nutmeg , grated
410 g tinned cannellini beans , drained
410 g tinned chickpeas , drained
4 large slices quality prosciutto
Tap For Method
Share this Recipe
Tap For Ingredients
If you make this recipe for a dinner party, prepare the trout sandwiches ahead of time, then just bang them in the oven when your guests arrive. Get your fishmonger to pinbone the fish if you don’t know how to. The roast trout looks fancy but there’s nothing difficult about it. In fact, if you can tie up a parcel you can make it.
Preheat the oven to 200ºC/400ºF/gas 6.
Season the trout with salt and pepper and dust in the ground almonds. Lay 4 of the fillets on a board, skin-side down.
Chop the apricots and half of the sage together. Mix and lay in a line along the tops of the 4 fillets. Top with the remaining fillets, skin-side up, matching heads and tails with the 4 below. Overlap the remaining sage along the length of each trout sandwich.
Cut 4 x 20cm lengths of string and lay them parallel to each other on a work surface, leaving about 3–4cm between each one. Lay 1 of your trout sandwiches across the lengths of string and tie them all up. You should end up with a neat parcel tied in 4 places. Repeat with the other 3.
Heat a large saucepan. Add a large splash of oil and gently fry the garlic until softened. Add the spinach and wilt down, seasoning with salt and pepper and the grated nutmeg. Spread the spinach out in a roasting tray and mix with the pulses. Put the trout parcels on top. Lay the prosciutto slices over the bean mixture, drizzle with oil and bake for 15–20 minutes until the prosciutto is crispy and the fish cooked through.