Gary Rhodes

Ham-Wrapped Trout with an English Mustard Sauce

Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Ingredients

  • 20-24 sage leaves
  • 4 trout
  • salt and pepper
  • 4 sl

Method

  • Preheat the oven to 200°C/400°F/gas 6. Place 5-6 sage leaves inside each fish, seasoning with salt and pepper. Wrap a slice of Parma ham around the centre of the fish, brushing the trout liberally with some olive oil.
  • Heat a baking tray on top of the stove