INGREDIENTS

INSTRUCTIONS

2
Preheat the oven at 200C/400F/gas 6.  Fillet the fish by removing the
head and then cut along the backbone  to remove one fillet, then under
the backbone to remove the other  fillet. Trim both sides. If necessary
remove any large visible bones.  Once done you remove the skin, holding
the tail and lightly slide the  knife between the fish and skin and cut
away, pulling the skin at the  same time. (NB - use a thin-bladed
knife).  Place three slices of Parma ham on a clean surface in the
shape of a  trout fillet, spice with butter. Top with a trout fillet,
season with  pepper, a sprinkling of salt and lop with 2-3 sage leaves.
Fold side of ham over the fish then roll up from the wider of the two
ends. Secure it with a cocktail stick. Use 1-2 cocktail sticks in
order to prevent the fish from unfolding on cooking.  Place the fish
parcels in an oven proof dish and bake for 12-15  minutes in the
preheated oven.  For the salad, bring a large pan of salted water to a
rolling boil.  Add beans and return to the boil. Cook for 4-5 minutes,
until it is  bright green. meanwhile, thinly slice mushrooms. In the
dressing add  yoghurt, lemon juice and cream. Season with salt and
pepper, and then  whisk the whole mixture.  Add onion and parsley to
the dressing and then stir. You can either  cut the beans into 2 1/2cm
lengths or you can shred them lengthways.  Add the mushrooms to the
large bowl with the beans and then add the  dressing. Stir to coat.
Transfer the salad to a serving dish. Drain the beans and plunge them
into ice cold water and the stir it to prevent any further cooling.
Once cool, drain the beans.  For burnt butter or sage butter, to a pan
add 50g butter and melt,  allowing to sizzle. Add 1tsp of the fresh
lemon juice - swivel the  pan and then remove it from the heat.  To
serve, remove fish from the oven and then remove the cocktail  sticks
and halve. Place on a serving plate then spoon the salad into  the
centre. Spoon the burnt sage butter onto the fish, especially  with
extra sage, and serve immediately with a wedge of lemon.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3285
Calories From Fat: 2158
Total Fat: 242.8g
Cholesterol: 1195.1mg
Sodium: 11124.6mg
Potassium: 1740.3mg
Carbohydrates: 36.5g
Fiber: <1g
Sugar: 2.4g
Protein: 243.8g