Navarre-style trout stuffed with serrano ham
Deboned trout filled with serrano ham, lightly floured and fried.
Active time25 min
Cooking10 min
Total30 min
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Ingredients
- 4 thin slices of serrano ham
- 2 raw portion trout, gutted and butterflied with backbones removed
- 40 g wheat flour
- 500 ml olive oil for frying
- 1 pinch of fine salt
Preparation
Check the prepared trout have no backbone remaining, then pat dry. Divide the ham between the cavities. Close the fish and secure the edges with clean cocktail sticks, noting their position. Lightly salt the outside.
4 thin slices of serrano ham2 raw portion trout, gutted and butterflied with backbones removed1 pinch of fine salt- Board
- Kitchen paper
- Cocktail sticks
Put the flour on a plate. Coat the fish and shake off the excess. Heat the oil in a large pan without letting it smoke. Lower in the trout carefully and fry over medium heat for about 4 min per side. The flesh should turn opaque and flake easily. Continue as needed for the thickness.
40 g wheat flour500 ml olive oil for frying- plate
- nonstick frying pan
- kitchen tongs
- spatula
Drain on kitchen paper. Remove every cocktail stick before plating and serve immediately. Check for any remaining fine bones when eating.
- Kitchen paper
- Plate
- Tongs
Allergens
- Gluten
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration