Pancetta Wrapped Rainbow Trout Stuffed with Spinach
Cook Time 1 hour
1 – 2 Rainbow trouts
200g Thin sliced pancetta
250g Fresh spinach
50g Pine nuts
Virgin Olive oil
Fresh ground black pepper
3 tbsp Honey
3 tbsp Sherry Vinegar
5 dutch carrots, peeled and cut in half
4 radish, cut in half
1 bok choy, quartered
1/2 bunch asparagus
3 tomatoes, halved
figs, peeled and halved
Preheat the oven to 180C.
Arrange the vegetables in a large baking dish and season with salt and a good drizzle of oil.
Cook in the oven for 10 minutes.
Cut the head of the rainbow trouts and remove the spine.
Mix the fresh spinach, the pine nuts and the raisins in a bowl. Season them with salt, fresh ground black pepper and olive oil.
Stuff the rainbow trouts with the spinach and roll them with the pancetta. Leave them in the fridge to set for 10 minutes or longer.
Prep a vinaigrette with honey, sherry vinegar and mint. Keep it to one side.
Seal the rainbow trout in pan. Remove vegetables from the oven and arrange the trout on top and cook for a further 10 minutes at 180C.
Remove them from the oven, slice the trout into thick medallions, add figs and dress with the vinaigrette.