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.
Heat the olive oil in a large ovenproof frying pan over medium heat. Add the jamón slices and cook for 2–3 minutes, or until some of the fat has rendered and the meat is a little crisp. Remove, drain on paper towel and reserve the pan.
Rinse and pat dry the fish with paper towel. Using kitchen scissors, trim off all the fins. Season the fish inside and out with the sea salt flakes. Sprinkle the thyme leaves inside the fish, then place three slices of jamón inside each fish. Place the seasoned flour on a large plate and dust each fish in the flour. Heat the butter in the reserved frying pan over high heat. When the butter starts to foam but not burn, add the fish and cook for 30 seconds, then reduce the heat to medium. Season with more sea salt flakes and cook for another 2 minutes, then turn the fish. Season again and cook for another 2 minutes.
Squeeze the lemon juice over the fish, then transfer the pan to the oven and
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