Trucha a la Navarra
There are countless variations of this well known trout dish which originates from the Navarra region of Spain. It is simple in the extreme and shouldn’t take more than 15 minutes to prepare. This version is as simple as it gets and creates a really tasty dish from what is possibly Spain’s most versatile fish in terms of the number of different recipes it crops up in.
In it’s basic form the dish consists of fried trout wrapped in slices of jamón serrano, however, to give it some extra flavour I’ve explained how you might like to include crushed almonds in the dish and how to add a splash of alcohol to give it that little “no sé qué”.
- 4 medium sized trout fillets
- half a lemon
- olive oil
- a few slices of Jamón Serrano
- two tablespoons of flour
- two cloves of crushed garlic
- two tablespoons of fresh parsley
- crushed almonds (optional)
- a splash of Jerez sherry or red wine (optional)
Begin by washing the trout fillets thoroughly (after gutting) and dry them with kitchen paper. Set aside.
In a frying pan lightly fry the slices of jamón serrano with the crushed garlic and parsley using a little olive oil. An option at this stage is to also fry some crushed almonds with the ham, garlic, parsley combination. Set aside.
Cover the trout in a light sprinkle of flour then lightly fry the fish in the same oil that you’ve just fried the jamón serrano in. A splash of Jerez sherry (or red wine) can be added during the frying.
Place the cooked trout in a serving dish with each fillet wrapped in a slice of jamón serrano.
Pour the remaining olive oil mix and lemon juice over the trout just before serving.