Photo: Chiara Conti
Roast trout with spinach, sage & prosciutto
12 ingredients
4
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
302
Calories
9g
Protein
17g
Fat
30g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apricot | 1 medium (35g) | 17 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Trout | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 x 120 g trout fillets, from
- , ask your fishmonger, skin on, scaled and pinboned
- 75 g ground almonds
- 2 handfuls dried apricots, chopped
- 2 large sprigs fresh sage, leaves picked
- olive oil
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes