My recent trip to Italy meant the most decadent food markets, the best tomatoes, the most unbelievable cheese and the most outrageous, fresh pasta. I came back a little heavier than expected... But, my favourite meal of the trip had to be the whole stuffed Trout I made for lunch one day. I got up early in the morning and set off to the fish shop and to my glee I found the freshest, plumpest trout I'd set my eyes on in eons. I had to have it. And, since I was in Italy, I thought to pair it with some magical Italian ingredients: pancetta and fennel. Simple, but out of this world good.
I served mine with a simple rocket salad and a loaf of ciabatta. Heaven!
Whole Trout stuffed with Pancetta and Fennel
Ingredients: (serves 2-3)
1 Whole Trout (filleted and descaled)
100g Pancetta lardons
1 large head Fennel (Sliced)
2 cloves Garlic (finely sliced)
Zest of 1 Lemon
1 Tbsp chopped fresh Parsley
250ml White Wine
Serve with lemon wedges, bread and salad
Preheat the oven to 200*C.
Put a little olive in a large frying pan and fry the lardons and fennel together until the fennel has softened and the lardons are beginning to crisp. Add the garlic, lemon zest, a good grinding of pepper and the parsley and fry for a further minute.
Stuff the trout with as much of the mixture as you can, then spoon the remaining mixture into an oven-proof dish and top with the stuffed trout.
Pour over the wine, season and drizzle over a dash more olive oil.
Bake uncovered for approximately 25 minutes or until the trout is just cooked through. (Cooking time depends on the size of your trout, but should be between 18 and 30 minutes.)