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Trout Stuffed with Serrano Ham and Onions Recipe

Traditionally prepared Navarra trout stuffed with serrano ham and onions such as Hemingway might have enjoyed while in Pamplona for Fiesta San Fermin.

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


  • 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


  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.

Our Recommendations

L'Estornell Spanish Extra Virgin Olive Oil Serrano Jamon Ham

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