Pan-Fried Trout with Serrano Ham — Navarre Trout with Jamon
Navarre river trout pan-fried with thin slices of jamon serrano tucked inside the cavity, finished with a splash of white wine and a scatter of parsley, served with country bread and lemon.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both trout dry inside and out, season cavities and skin with salt and pepper. Slice jamon into 8 thin strips (4 per fish), slice garlic thin, chop parsley, cut lemons into wedges, and toast bread.
Build
Tuck 4 jamon strips inside each trout cavity along the bone. Dust outside of both fish lightly with flour and shake off excess.
Sear
Heat olive oil in a large skillet over medium-high heat. Lay both trout in carefully and cook 5 minutes until skin is deep golden and crisp. Flip carefully and cook 3 minutes more until flesh is opaque.
Simmer
Lower heat to medium, scatter sliced garlic around trout, pour in white wine, and simmer 90 seconds until alcohol cooks off and sauce coats the trout.
Plate
Lift trout onto warm plates, spoon pan juices and garlic over each, scatter parsley across surfaces, set lemon wedges and toasted bread alongside, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.