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Roast trout with spinach, sage & prosciutto


Roast trout with spinach, sage & prosciutto Recipe

Ingredients:
  • 8 x 120 g trout fillets, from
  • , ask your fishmonger, skin on, scaled and pinboned
  • 75 g ground almonds
  • 2 handfuls dried apricots, chopped
  • 2 large sprigs fresh sage, leaves picked
  • olive oil
  • 1 clove garlic, crushed
  • 600 g spinach
  • fresh nutmeg, grated
  • 410 g tinned cannellini beans, drained
  • 410 g tinned chickpeas, drained
  • 4 large slices quality prosciutto
Directions:
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Rank

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