Name: Truchas a la Navarra
Yield: Serves four
Cuisine: Spanish
Ingredients: 4 brown or rainbow trout, about 250g/9 oz each, cleaned; buttered potatoes, to serve (optional); 16 thin slices Serrano ham, about 200g/7 oz; 50 g/2 oz/¼ cup melted butter, plus extra for greasing; salt and ground black pepper

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Traditionally, the trout would have come from mountain streams and been stuffed and wrapped in locally cured ham. One of the beauties of this method is that the skins come off in one piece, leaving the succulent, moist flesh to be eaten with the crisped, salt ham.

Ingredients

4 brown or rainbow trout, about 250g/9 oz each, cleaned
16

Method

Extend the belly cavity of each trout, cutting up one side of the backbone. Slip a knife behind the rib bones to loosen them (sometimes just flexing the fish makes them pop up). Snip these off from both sides with scissors, and season the fish well inside.