Trout with Avocado and Ham recipe
information
These days trout are so easily available that traditional ways of cooking them can seem a little plain. This unusual filling will transform them.
ingredients
4 x 225 g (8 oz) trout, cleaned
60 ml (4 tbsp) lemon juice
salt
1 large ripe avocado pear
75 g (3 oz) sliced lean ham
salt and freshly ground pepper
8 thin rashers streaky bacon
30 g (2 tbsp) flour
75 g (3 oz) butter
lemon wedges
60 ml (4 tbsp) lemon juice
salt
1 large ripe avocado pear
75 g (3 oz) sliced lean ham
salt and freshly ground pepper
8 thin rashers streaky bacon
30 g (2 tbsp) flour
75 g (3 oz) butter
lemon wedges
method
1. Sprinkle the trout inside and out with half the lemon juice and a little salt.
2. Peel the avocado and remove the stone. Liquidize or process the flesh with the remaining lemon juice until smooth.
3. Add the ham, and blend until the ham is finely chopped but not pureed.
4. Season to taste. Spoon this stuffing into the fish cavities.
5. Stretch the bacon rashers with the back of a knife, and wrap two rashers securely round each fish.
6. Dust the fish with the flour.
7. Heat the butter in a large frying pan, and fry the fish for 4 to 5 minutes on each side, till the flesh is opaque and the skin is browned.
8. Serve at once with lemon wedges.
2. Peel the avocado and remove the stone. Liquidize or process the flesh with the remaining lemon juice until smooth.
3. Add the ham, and blend until the ham is finely chopped but not pureed.
4. Season to taste. Spoon this stuffing into the fish cavities.
5. Stretch the bacon rashers with the back of a knife, and wrap two rashers securely round each fish.
6. Dust the fish with the flour.
7. Heat the butter in a large frying pan, and fry the fish for 4 to 5 minutes on each side, till the flesh is opaque and the skin is browned.
8. Serve at once with lemon wedges.
serving amount
serves 4
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more information
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