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Navarra-style freshwater trout stuffed with fried Jamón serrano ham and onions, a dish Hemingway enjoyed while in Pamplona for Fiesta San Fermin.

Inspired by The Paris Wife

Prep Time:  10 minutes      Cook Time:  30 minutes      Serves:  4

Ingredients

• 4 medium whole trout, cleaned
• Salt
• Coarse ground pepper
• 4 thin slices of Jamón serrano ham
• 1 bunch green onion, finely chopped
• 1 cup Spanish olive oil
• 1 cup flour
• 1 lemon or lime, cut into quartered wedges
• Flat leaf parsley, for garnish

Instructions

1. Rinse trout inside and out.  Pat dry.
2. Place the four slices of ham in a large saucepan over medium-high heat.  Fry on each side for about a minute.  Remove from pan and set aside.  Add the add the chopped onion to the skillet and cook until onions begin to brown. about 5 minutes.  Remove onion from heat and allow to cool slightly.
3. Salt and pepper the inside of each trout.
4. Sprinkle 1/4 of the onion over 1 slice of ham.  Fold ham over and place inside trout.   Close trout with a toothpicks to secure.  Repeat with remaining trout.
5. Heat olive oil in a heavy skillet over medium-high heat.  While oil is heating place flour on a large plate.  Salt and pepper each trout.  When oil is ready for frying, coat the trout on each side and carefully place in skillet.  Fry trout two at time about 7-8 minutes on each side.  Use a spatula and tongs to gently turn trout in order to keep the trout whole.
6. Remove from heat and serve with lemon wedge and garnish with parsley.

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