Trucha con Jamón

JAMÓN HAS MANY GUISES AND CAN SERVE MORE THAN ONE PURPOSE IN A DISH. IN THIS SIMPLE WAY OF COOKING FRESH TROUT, THE JAMÓN SLICES ARE FIRST GENTLY FRIED TO RENDER OUT SOME FAT IN WHICH TO COOK THE FISH. THOSE SLICES ARE THEN PLACED INSIDE THE FISH TO ADD SUCCULENCE, FLAVOUR AND SALT. FINALLY SOME SLICES ARE LAID OVER THE TOP, OFFERING A CONTRAST IN FLAVOUR AND TEXTURE TO THE MILDER, EARTHIER AND QUITE MOIST TROUT UNDERNEATH.