Name: Navarre-Style Trout
Yield: 4 servings
Ingredients: 4 small trout (about 8 ounces/226g each) (, cleaned and butterflied); Kosher salt; 6 slices Serrano ham (about 100g); 2 tablespoons milk; All-purpose flour (, for coating); 3 tablespoons extra-virgin olive oil or lard; Preheat the oven to 400ºF ( (200ºC).); Loureiro

Navarre-Style Trout

Servings

4servings

Servings

4servings

Ingredients

4 small trout (about 8 ounces/226g each), cleaned and butterflied
Kosher salt
6slices Serrano ham (about 100g)
2tablespoons milk
All-purpose flour, for coating
3tablespoons extra-virgin olive oil or lard
Preheat the oven to 400ºF (200ºC).

Wine Pairing

Loureiro

Instructions

Rinse the trout with cool water and pat dry with a paper towel. Sprinkle the interior generously with salt and place 1 slice of ham in each fish.
Using a kitchen brush, paint each fish with a bit of milk. Mix the flour and a pinch of salt on a plate and dredge each trout in the flour to evenly coat, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the remaining 2 slices ham and cook until its fat begins to render and its edges begin to approach crispiness. Remove and set aside. Add one or two trout to the pan and cook for a few minutes on each side, until the fish gains a bit of color. Transfer to a baking sheet and repeat to cook the remaining fish.
Transfer the baking sheet to the oven and bake for about 5 minutes. Turn the fish and bake for 5 minutes more.
Transfer the fish to a platter. Serve garnished with the reserved ham.