There is nothing we like more than discovering a new top chef and a great recipe idea. We are delighted to find this delicious barbecue recipe that was featured by The Times in their “Last days of summer food: 10 best barbecue receipes”.
We think this is the first time we are featuring a recipe from an Australian chef, and by way of background, Pete Evans is “an award-winning australian chef, restaurateur, cookbook author, tv presenter, adventure seeker and father.
Born in Melbourne and raised on Australia’s Gold Coast, Pete Evans is a true blue Australian with a strong passion for fresh food, sur?ng and ?shing. He’s one of Australia’s leading authorities on healthy cooking and lifestyle and is dedicated to improving peoples lives through education about nutritional food and wellness.”
So it is no wonder he has chosen to develop this great recipe for healthy barbecued trout, wrapped with prosciutto. See below for the recipe as featured in the Saturday Times
All we need now is the Indian summer to allow us to keep barbecuing – or perhaps in this case, an Australian summer.
4 thyme sprigs
4 rainbow trout, scaled and gutted
20 very fine slices of prosciutto
4 tbsp olive oil
500g pine mushrooms, cleaned and sliced
2 garlic cloves, peeled and sliced
250ml white wine
1 handful of parsley, finely chopped
1 Preheat the barbecue grill to medium. Using half the butter, place a knob of butter inside each trout, then add a thyme sprig and wrap 5 pieces of prosciutto around each fish. Brush with 1 tbsp oil.
2 Cook the fish on the grill for about 4 min on each side, then remove and keep warm.
3 Place a large frying pan on the barbecue, heat the remaining oil until smoking hot. Add the mushrooms and cook for 2 -3 min, then add garlic and cook for another minute or so.
4 Add the white wine and parsley and reduce the wine by hal, then whisk in the remaining butter. Season and serve with the trout.
Recipe from Cook With Love by Pete Evans (£20), published by Murdoch Books