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• 2 T. oil

• 1 large bunch swiss chard, stems removed, chiffonade

• 4 garlic cloves, minced

• ¼ # bacon, diced

• ¼ C. chopped kalamata olives

• ¼ C. roasted red pepper, chopped

• ¼ C. celery hearts

• 4 slices off of a brioche bun or loaf, hand crumbled

• 5 sage leaves, chopped

• 3 large trout, whole, boneless

• ½ # thin sliced serrano ham or proscuitto

• 1 T. oil

• 1 T. butter

• Salt and pepper

• --

• 3 T. cilantro, chopped

• 3 garlic cloves, microplaned or minced

• 1.5 T. orange zest


1. In a large pan, heat the oil over medium high heat. Add the swiss chard, season and cook until it begins to wilt. Add the garlic and continue cooking until the chard is fully wilted. Drain well and set aside.

2. In the same pan, add the bacon and render out the fat. When the bacon is crispy, remove to a plate.

3. Combine the drained chard, bacon, bacon fat, kalamata olives, red pepper, celery leaves, crumbled brioche, and sage. Season with salt and pepper and mix well.

4. Stuff the stuffing evenly inside of 3 whole boneless trout. Wrap the trout with the prosciutto and secure with twine.

5. In a large pan, heat the 1 T. butter and 1 T. oil. Season the outside of the wrapped trout with pepper and sear, one by one in the pan, crisping up the prosciutto a bit. Remove to a rack lined sheet tray and continue with the other 2 stuffed trout.

6. When all trout are on the sheet tray, transfer to a preheated 425 degree oven and roast for 10-15 minutes until the trout are cooked. Top with gremolata when cooked.

7. For the gremolata, mix the cilantro, garlic and orange zest together.