Truite au Jambon de Bayonne

In the high mountains of the Pyrenees, wild trout are occasionally still landed and rushed home to the pan. Bacon fat or lard is preferred to butter for frying, and lardons of the local Bayonne ham add a characteristic salty bite. Don’t hesitate to try this same recipe with fillets of robust fish such as tuna or shark, and add some crispy potatoes, fried in the same fat, for serving.