Method

• 1.
  Remove heads and fins from the trout. Place cavity-side down on a board and press down on the spine to open out. Starting at the head end, pull away the spine and bones. Open each fish out flat and season. Spread with pesto and fill with spinach, then fold the trout to enclose the filling.
• 2.
  Lay 6 pancetta slices, overlapping slightly, on a large oiled piece of baking paper, then top with 1 trout. Using the paper as a guide, wrap the pancetta up and around the fish. Enclose in plastic wrap, then repeat with remaining pancetta and trout. Chill for at least 1 hour.
• 3.
  Preheat the oven to 190°C. Brush a large ovenproof frypan with oil and place over medium-high heat. Remove the plastic from the trout and cook for 2-3 minutes on each side until pancetta is crisp. Turn fish seam-side down in the pan, then transfer to the oven and bake for 5-8 minutes until the fish is opaque and easily flakes apart.
• 4.
  Meanwhile, for the sauce, place lemon juice, eschalot, wine and 1/3 cup (80ml) water in a saucepan. Bring to the boil, then reduce heat to medium and simmer until reduced by two-thirds. Strain, then return to the pan, add the cream and stir over medium-low heat for 1-2 minutes to warm through. Remove the pan from the heat, then gradually whisk in the butter until the sauce is thick and well combined.
• 5.
  Slice trout into 5cm medallions, drizzle with sauce and top with capers and herbs.