Casa
Martin
Cookbook
Trout with Ham & Mint
An excellent alternative to the ubiquitousTrout with Almonds. The touch of red wine vinegar with the saltiness of the ham and the sweetness of the mint lifts this dish out of the ordinary.
4 Trout
8 slices Jamon serrano
1 clove Garlic, crushed
2 tbsp Olive Oil
25g Butter
Flour for dusting
2 tbsp chopped Mint
Splash of Wine
Clean and trim fins (and heads if desired) off trout. Roll up 4 slices of ham and stuff one into each body cavity. Cut remaining slices of ham into ribbons. Dust trout in flour and fry in oil and butter til skin crispy and trout are cooked through. Remove the trout to warm plates whilst tossing ribbons of ham into the pan with the chopped mint and a splash of wine (red, white or rosé) to deglaze pour over the fish. Serve immediately with boiled potatoes.