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Navarre-Style Browned Trout Stuffed with Serrano Ham
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Source: https://recipheon.com/en/recipes/main-dishes/navarre-style-browned-trout-stuffed-with-serrano-ham
About this recipe
Navarre-style trout is pan-fried with a thin flour crust and a filling of serrano ham. The delicate fish contrasts with the salty cured ham, which warms inside as the trout fries. This simple version has no separate sauce and no heavy breading: just a thin layer of flour, olive oil and a little salt on the outside. Thoroughly dried skin browns in the pan, while moderate heat allows the flesh near the backbone to cook through gently. The two small trout are fried one at a time, so they fit in an ordinary large skillet and are easier to turn. The first fish waits briefly in a warm oven without a cover while the second cooks; preparing two servings takes about 45 minutes.
Ingredients
Fish with ham
2 whole raw rainbow trout, about 300 g each and about 600 g total after gutting and removing scales and gills, with heads, skin and backbones; heads and bones are not part of the edible serving
50 g thinly sliced serrano ham without hard rind, with visible fat left on
30 g all-purpose flour for a thin coating; discard unused flour
60 ml olive oil: 30 ml for frying each fish; do not serve oil left in the pan
1 g salt for sprinkling on the outside of the fish
Steps
Use cleaned trout that fit flat, without bending, in a large skillet about 30–32 cm in diameter. Pat them thoroughly dry inside and out with paper towels. Preheat a conventional oven (no fan) to 80°C and place an ovenproof plate inside for the first cooked fish. Fry in two batches, one trout at a time.
Divide the ham evenly between the fish and place it in the belly cavities, folding the slices to fit inside. Close the bellies and secure each fish with one or two wooden toothpicks. Sprinkle all 1 g salt over the outside of the fish; do not salt the cavities, as the ham is salty. Keep the second trout in the refrigerator until its turn. Put the flour on a large plate and lightly coat the first fish just before frying, shaking off the excess.
AI-generated Heat 30 ml olive oil in the skillet over medium heat until it shimmers slightly but does not smoke. Carefully add the first fish and fry for about 5–6 minutes without moving it, until the underside is browned and releases easily from the pan. Turn with a wide spatula and fry the other side for about 4–6 minutes. Maintain a gentle sizzle; lower the heat if the flour darkens too quickly. The flesh in the thickest part near the backbone should be opaque and flake easily; fry for another 1–2 minutes if needed.
Transfer the first trout to the warm plate in the oven and leave without a cover while the second fries, about 10–15 minutes. Carefully pour the oil and loose crumbs from the skillet into a heatproof container; do not pour them over the fish. Add the remaining 30 ml olive oil. Take the second trout from the refrigerator, coat it lightly in flour, shake off the excess and fry in the same way: about 5–6 minutes on the first side and about 4–6 minutes on the second, with another 1–2 minutes if needed. Discard unused flour and discard the remaining oil once cool.
Take the first fish out of the oven. Remove all toothpicks from both trout and serve immediately, one fish with its full share of ham per person. As you eat, separate the flesh and skin from the head, backbone and remaining bones; discard those parts.
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