Spanish · Dinner
Pan-Fried Trout with Serrano Ham
Navarre Trout with Jamon
Navarre river trout pan-fried with thin slices of jamon serrano tucked inside the cavity, finished with a splash of white wine and a scatter of parsley, served with country bread and lemon.
$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
42gProtein
22gFat
28gCarbs
1gSugar
1gFiber
780mgSodium
85mgChol
Goes well with
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local
Navarre ChardonnayNavarre Chardonnay — A crisp, dry white...
international
Instructions
1
Prep
Pat both trout dry inside and out, season cavities and skin with salt and pepper. Slice jamon into 8 thin strips (4 per fish), slice garlic thin, chop parsley, cut lemons into wedges, and toast bread.
2
Build
Tuck 4 jamon strips inside each trout cavity along the bone. Dust outside of each fish lightly with flour and shake off excess.
3
Sear
Heat olive oil in a large skillet over medium-high heat. Lay both trout in carefully and cook 5 minutes until skin is deep golden and crisp. Flip carefully and cook 3 minutes more until flesh is opaque.
4
Simmer
Lower heat to medium, scatter sliced garlic around trout, pour in white wine, and simmer 90 seconds until alcohol cooks off and sauce coats the trout.
5
Plate
Lift each trout onto a warm plate, spoon pan juices and garlic over, scatter parsley across surface, set lemon wedges and toasted bread alongside each plate, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) trout
- 80g (2.8 oz) jamon serrano
- 60g (2.1 oz) plain flour
- 6 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 120ml (1/2 cup) dry white wine
- 2 lemons
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 slices country bread