Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 4 trout, cleaned
- 4 thin slices Serrano ham
- unbleached white flour for coating
- olive oil for frying
- 1 lemon for garnish
- Optional - 2 cups tomato “sofrito” (see link below)
This Navarra-style trout recipe makes 4 servings.
Check to make sure all innards of trout have been removed. Rinse trout inside and out, then pat dry.
Place 1 slice of Serrano ham inside each trout and close using a toothpick to ensure that the ham does not fall out.
Pour about 1/2 inch of oil into a large (12-inch) heavy-bottomed frying pan and place on medium to medium-high heat.
While oil is heating, spoon between 1/2 to 3/4 cup of flour onto a large plate. Sprinkle salt on the outside of each trout. Then, carefully coat the trout in flour on both sides.
When oil is hot enough, place trout into frying pan and fry two at a time. Cook trout on both sides. Spatula and tongs may be needed to ensure trout remains whole when turning.
Remove from pan and serve with a slice of lemon.
Navarra Style Trout may be served with Spanish Tomato Sauce (sofrito) on the side.