In the lakes and rivers of Spain trout is a common fish which is very popular. It is best eaten fresh and cooked simply.
Prep: 10 minutes
Cook: 10 minutes
4 trout weighing around 300g each, cleaned, scaled and dried
maldon salt and freshly ground pepper
50ml olive oil
4 tbsp parsley, finely chopped
2 garlic cloves, finely chopped
100g Spanish or Italian cured ham eg. serrano or prosciutto
Trout: Add the butter and olive oil to a large frying pan over a moderate heat. Place the flour on a large plate with a little salt and pepper. Coat the trouts in the flour. Place them in the frying pan with the hot oil and butter. Cook the trouts for 3-5 minutes on each side so that they are cooked. The eyes should be opaque the flesh soft and the skin slightly golden, when they are ready . Remove the trouts from the pan (keeping the oil and butter in the pan) and place them on warm plates.
To Serve: Add the garlic to the frying pan with the oil and butter from trout, you may need to add a little more olive oil and place it over a moderate heat. Cook the garlic for around one minute, Stir in the parsley and ham and pour the mixture over the trouts. Serve the trout with boiled new potatoes and a leaf salad.