Ham-Wrapped Trout with an English Mustard Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About


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


  • 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