Trout rolls with asparagus and prosciutto

INGREDIENTS FOR 1 PERSON
1 trout fillet
10 boiled asparagus spears
3 prosciutto crudo slices
Salt and pepper
A little white wine or dry Martini
I place trout on a board and run a finger along to feel bones.

I remove with tweezers.

I slide a sharp knife between flesh and skin, holding tail with kitchen paper, and cut towards head with slight pressure to release skin. Ask a fishmonger if unsure.


I cover with cling film and gently flatten the thicker side without breaking flesh.

I arrange 5 previously boiled asparagus spears on fillet and trim.

I season with salt and pepper.

I roll tightly.

A neat roll forms.

I lay prosciutto on a board and place roll on it.

I wrap and seal thoroughly, then brown all sides in a non-stick pan with a little hot oil.

I deglaze with wine or dry Martini.

I evaporate, cover and cook another 5 minutes, adding reserved asparagus to colour. Once cooked, rest briefly, slice into rounds and serve with asparagus and pan juices.