Trout Stuffed with Jamón Serrano and Onions Recipe
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
- 4 medium whole trout, cleaned
- 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
- Rinse trout inside and out. Pat dry.
- 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.
- Salt and pepper the inside of each trout.
- 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.
- 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.
- Remove from heat and serve with lemon wedge and garnish with parsley.
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