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Add a photoRaciónes: 6
Ingredientes
- 1 knob of butter
- 12 x trout filets skinned
- 6 x prosciutto slices
- 1 Tbsp. minced fresh tarragon
- 2 Tbsp. fresh lemon juice
- 1/4 pt dry white wine
- 1 tub creme fraiche (200 ml)
- 2 Tbsp. minced fresh parsley
- Â Â saffron or possibly turmeric rice to serve
Direcciones
- 1. Preheat the oven to 190C/Gas 5/ fan oven 170C. Butter a large shallow gratin dish. Season the fillets on both sides with salt and pepper. Cut each prosciutto slice in half lengthways.
- 2. Lay a prosciutto strip on a board, put a trout fillet on top, then sprinkle with a little tarragon and lemon juice. Roll up the fillet from the thicker end, then stand it up in the dish. Repeat with the remaining fillets.
- 3. Pour the wine around the rolled fish, then cook, uncovered, for 15-20 min till the trout is tender and the prosciutto crisp. Spoon the creme fraiche and parsley around the fish, stirring it in well, then return to the oven for 5 min. Serve the fish with the sauce and saffron or possibly turmeric rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 6 servings | |
| Calories 103 | |
| Calories from Fat 34 | 33% |
| Total Fat 3.78g | 5% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 31mg | 1% |
| Potassium 246mg | 7% |
| Total Carbs 1.2g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.29g | 0% |
| Protein 11.91g | 19% |
