During a recent trip to Reading Terminal I bought a whole rainbow trout and some little neck clams. We had the clams with some semi-homemade pizzas (the dough was whole wheat from Trader Joes). We made a caramelized onion, ricotta and prosciutto one and a pear, gorgonzola and arugula one - fancy right? I was inspired by Deb at Smitten Kitchen (as I often am) and Jaden at Steamy Kitchen.
Anyway - about that trout. I sauteed a couple of cups of assorted mushrooms (I used shitake, oyster and leftover enoki) with celery, onions, thyme and parsley in a bit of butter and oil for about 15 minutes until vegetables are soft. Then I mixed in two slices of diced prosciutto.
Open the fish up like a book and squeeze lemon all over the inside. The Bon Apettit recipe said to let the filling cool before stuffing the fish - I didn't have the patience to wait and it was fine!
Fold up the stuffed fish, put the extra stuffing on the bottom of an oiled baking dish, and place the fish on top. The original recipe calls for lots of extra butter at this step which I'm positive would be delicious but for the sake of my waistline I left it out.
I had an extra piece of prosciutto so I wrapped it around the fish. Why not? Pop it in the oven for 30 minutes at 350 and it's done! I made what was probably too much stuffing for the two of us but it sort of served as a side dish as well. I served a standard caesar salad on the side and we were stuffed!
This dish is a little out of the norm for us. Normally we eat a grilled protein, grilled vegetables and beans for dinner all summer long. It's a rut we get stuck in every summer - but it's a comfortable, delicious rut. I can't really blog about grilled meat every day so we switched it up a little bit and this ended up being really good - enjoy!