Trout with Cured Ham

Trout, a favourite from Spain's lakes and rivers, brings a taste of the country's vibrant waterways to the table, evoking the joy of fresh, uncomplicated fare. This dish captures an aspirational simplicity, like a leisurely picnic in the sun, while highlighting Spain's seafood heritage with a wink – after all, who needs complexity when nature provides such a star? Key elements include the fish's tender texture and the salty punch from cured ham.

The recipe balances flavours with the freshness of trout, enhanced by garlic and parsley for a herbaceous lift, creating a succulent contrast against the ham's richness. A light flour coating and gentle frying technique ensure a golden exterior while keeping the flesh soft and inviting, making for a satisfying, homely experience rooted in Spanish traditions.

people_outline

4 Portions

access_time

Prep: 10 minutes
Cook: 10 minutes

Ingredients

Trout

4 trout weighing around 300g each, cleaned, scaled and dried
100g flour
maldon salt and freshly ground pepper
50g butter
50ml olive oil

To Serve

4 tbsp parsley, finely chopped
2 garlic cloves, finely chopped
100g Spanish or Italian cured ham eg. serrano or prosciutto

Method

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.