Pepita Aris

Truchas a la Navarra

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Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
Recipes from My Spanish Grandmother: The Real Taste of Spain in 150 Traditional Dishes
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

  1. 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.

Photos