Categories: September

Ingredients

• 8 trout fillets, skin on, scaled and pinboned
• 100g ground almonds
• 2 handfuls of dried apricots, chopped
• 2 large sprigs of fresh sage, leaves picked
• olive oil
• 1 garlic clove, crushed
• 600g spinach
• grated fresh nutmeg
• 410g can cannellini beans, drained
• 410g can chickpeas, drained
• 8 large slices prosciutto

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6.

2. Season the trout with salt and pepper and dust in the ground almonds. Lay 4 of the fillets on a board, skin-side down.

3. Chop the apricots and half of the sage together. Mix and lay in a line along the tops of the 4 fillets. Top with the remaining fillets, skin-side up, matching heads and tails with the 4 below. Overlap the remaining sage along the length of each trout sandwich.

4. Cut 4 × 20cm lengths of string and lay them parallel to each other on a work surface, leaving about 3-4cm between each one. Lay 1 of your trout sandwiches across the lengths of string and tie them all up. You should end up with a neat parcel tied in 4 places. Repeat with the other 3.

5. Heat a large saucepan. Add a large splash of oil and gently fry the garlic until softened. Add the spinach and wilt down, seasoning with salt and pepper and the grated nutmeg. Spread the spinach out in a roasting tray and mix with the pulses. Put the trout parcels on top. Lay the prosciutto slices over the bean mixture, drizzle with oil and bake for 15-20 minutes until the prosciutto is crispy and the fish cooked through.

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