Loading Search Bar...
READY IN
25 mins
Trout in Parma Ham Recipe

Trout in Parma Ham

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Trout in Parma Ham is a fabulous example of an excellent little recipe being made great, simply by the addition of a couple of slices of Parma ham to some beautiful trout (and not much else!). The Parma ham brings out the sweetness of the fish. Also, the fat in the ham melts a little and bastes the fish as it cooks, leaving you with beautifully tender trout that tastes both sweet and salty at the same time.

      Preparation Time: 5 Minutes

      Cooking Time: 20 Minutes

Ingredients for Trout in Parma Ham

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4
trout fillets
8 slices
Parma ham
8
sage leaves
4 tablespoons
butter
large handful
fresh parsley (chopped)
1
lemon (to serve)

 

How to Cook Trout in Parma Ham

  1. Lay two slices of Parma ham (slightly overlapping) on a work surface. Place a sage leaf in the middle then lay one trout fillet in the middle at right angles to the ham. Add a second sage leaf and a tablespoon of butter on top of the fish.
  2. Roll the ham around the fillet (leaving the ends of the fish hanging out) and secure with a wooden skewer. Repeat the process with the other fillets, then place the trout parcels in an oven dish and bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 15-20 minutes.
  3. Remove the fish from the oven and sprinkle over the chopped parsley and a squeeze of lemon. Spoon the remaining buttery sauce from the oven dish over the trout and serve immediately.


Graham GRAHAM'S HOT TIP:
Don't forget to spoon the juices from the oven dish over the finished meal; it contains nicely balanced quantities of butter, a little bit of melted fat from the ham and fish juices from the trout.
 
GRAHAM'S WINE RECOMMENDATION: GrahamA Sauvignon Blanc like a Pouilly Fumé or a Sancerre - crisp and dry to compliment the fish.
Print Kitchen-Friendly View

Reviews of Trout in Parma Ham

Rating 4 out of 5 - Many cooks will make this recipe again May 03 2015
Made this for 3 people and everybody loved it. We don't eat fish enough in this house, so this is definitely a recipe which will be used again. Really tasty and very simple, particularly when served with new potatoes.
(3 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

19 Easy Pies
19 Easy Pies

Pies, pies and more delicious pies. Steaming hot from the oven or cold from the fridge, we have a whole range to wet your taste buds.

21 Tasty Italian Dinners
21 Tasty Italian Dinners

Italian food has a great reputation for a very good reason - it's great food! Don't miss the chance to cook Italian with us.

108 Unusual Recipes
108 Unusual Recipes

There are lots of recipes for some foods, but here we offer a selection of recipes that are truly out of the ordinary. You'll be amazed.

Other Fish & Seafood Recipes

Smoked Salmon and Herb Sandwiches
Smoked Salmon and Herb Sandwiches

The "luxury" version of the cucumber sandwich is these delightful Smoked Salmon and Herb Sandwiches that are fit for a King (or a President!)

Smoked Snapper with Lemon Couscous
Smoked Snapper with Lemon Couscous

Light, delicious, east to make, Smoked Snapper with Lemon Couscous is one of those unusual recipes that will delight guests and family alike.

Oak-Smoked Queenies
Oak-Smoked Queenies

In case you've not come across them before, "Queenies" are small scallops about ½" - ¾" (1cm - 2cm) diameter - sometimes called "bay scallops"

 

 
ALL RIGHTS RESERVED © 2025 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up