Now it is time to savour a dish that traditionally hails from Navarra, though it can be found on menus as far south as Andalucia. Trout with Serrano ham, although you could use bacon or parma ham if you prefer.
- 4 whole trout
- 4 slices of serrano ham
- 4 rosemary sprigs
- 200 grams of serrano ham
- 2 garlic cloves, sliced
- 1 tablespoon of chopped parsley
- 200 ml of olive oil
- 1 tablespoon of sherry vinegar
- 1 lemon, cut into wedges
- 2 tablespoon of plain flour
Clean and dry the trout and place a sprig of rosemary, a little seasoning and a lemon wedge in the stomach cavity of each. Lay out the ham slices on a chopping board and place a trout on each. Fold over the ham slices to cover the fish and dust with seasoned flour.
Heat a heavy bottomed frying pan with olive oil and fry the fish for about 3 minutes on each side until nicely browned and just cooked in the middle.
In another pan, heat the olive oil and garlic slices until they just start to brown. Remove from the heat and add the diced ham, chopped parsley and sherry vinegar.
Season, pour over the fish and serve.