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Devon Trout wrapped in Parma Ham served with Wild Garlic Salsa Verde

I love to use trout in the restaurant. It has a great texture and crisps up beautifully when pan-frying. It also has the benefit of being a sustainable supplement to sea fish. The trout I buy comes from Blakewells in North Devon. Ask your fishmonger to fillet and pin bone the trout for you but leave the skin on as it will become deliciously crispy in the pan.


Step 1 Briefly blanch the leaves in boiling water then refresh in iced water, drain well.

Step 2 Place them in a food blender with the mustard, capers, anchovies and a good turn of pepper.

Step 3 Blend together and slowly trickle in the rapeseed oil until you have a smooth emulsified sauce.

Step 4 This will keep in the refrigerator for up to a week.

Step 5 Wrap each fillet in a slice of cured ham.

Step 6 Heat a heavy-bottomed frying pan until barely smoking and add a drizzle of rapeseed oil.

Step 7 Carefully push down the fillet of trout into the pan and hold for a few seconds.

Step 8 Reduce the heat a little and cook on that side until crispy and golden.

Step 9 Turn the fillet over and then turn off the heat and allow to finish cooking gently for a minute or two.

Step 10 Serve with the salsa verde a few new potatoes & a fresh green salad for a lovely spring lunch.

This is a recipe by
Matt Buzzo
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