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Smoky and the Wood Pit – prosciutto trout parcels

Pitt pro Marcus Bawdon shares his recipe for barbecued prosciutto trout parcels
prosciutto trout parcels

‘One way to stop fish sticking on the barbecue is to parcel up the fish in something less likely to stick,’ says Marcus.

‘Next time you get out the beach barbecue, try these prosciutto trout parcels.’

countrywoodsmoke.com

Serves    4
  • Trout 1, gutted (ask your
    fishmonger to do this)
  • Fresh herbs (bay leaves, fennel
    or dill) handful
  • Lemon couple of slices
  • Prosciutto 4 slices per fish
  1. Stuff the fresh herbs and lemon slices into the gutted trout.
  2. Lay two measures of butcher’s string parallel and a piece of prosciutto across the string.
  3. Lay the herb stuffed trout on top and a piece of prosciutto on top, tie the string up to make a neat parcel.
  4. Prepare your barbecue to cook over an indirect heat: place the coals in the centre of the barbecue, place the two trout parcels either side, so the fish is not directly over the hot coals.
  5. Place the lid of the barbecue on, and cook for approximately 8-10 minutes, before turning and cooking for the same amount of time on the other side. Make sure the prosciutto doesn’t burn.
  6. Remove from the barbecue as soon as the fish is cooked.
  7. Serve with goat’s cheese stuffed mushrooms, cheese stuffed peppers wrapped in bacon, and a nice green salad.

Supported by

Indy Cafe Cookbook Volume 2

You will need

  • Trout 1, gutted (ask your
    fishmonger to do this)
  • Fresh herbs (bay leaves, fennel
    or dill) handful
  • Lemon couple of slices
  • Prosciutto 4 slices per fish

Method

  1. Stuff the fresh herbs and lemon slices into the gutted trout.
  2. Lay two measures of butcher’s string parallel and a piece of prosciutto across the string.
  3. Lay the herb stuffed trout on top and a piece of prosciutto on top, tie the string up to make a neat parcel.
  4. Prepare your barbecue to cook over an indirect heat: place the coals in the centre of the barbecue, place the two trout parcels either side, so the fish is not directly over the hot coals.
  5. Place the lid of the barbecue on, and cook for approximately 8-10 minutes, before turning and cooking for the same amount of time on the other side. Make sure the prosciutto doesn’t burn.
  6. Remove from the barbecue as soon as the fish is cooked.
  7. Serve with goat’s cheese stuffed mushrooms, cheese stuffed peppers wrapped in bacon, and a nice green salad.
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  • Trout 1, gutted (ask your
    fishmonger to do this)
  • Fresh herbs (bay leaves, fennel
    or dill) handful
  • Lemon couple of slices
  • Prosciutto 4 slices per fish
  1. Stuff the fresh herbs and lemon slices into the gutted trout.
  2. Lay two measures of butcher’s string parallel and a piece of prosciutto across the string.
  3. Lay the herb stuffed trout on top and a piece of prosciutto on top, tie the string up to make a neat parcel.
  4. Prepare your barbecue to cook over an indirect heat: place the coals in the centre of the barbecue, place the two trout parcels either side, so the fish is not directly over the hot coals.
  5. Place the lid of the barbecue on, and cook for approximately 8-10 minutes, before turning and cooking for the same amount of time on the other side. Make sure the prosciutto doesn’t burn.
  6. Remove from the barbecue as soon as the fish is cooked.
  7. Serve with goat’s cheese stuffed mushrooms, cheese stuffed peppers wrapped in bacon, and a nice green salad.

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