Trout with Ham

Trout with ham, also called a la Navarra, tends to be a little greasy when served in some restaurants, so I recommend draining any excess oil on absorbent paper after frying. Trout can also be cooked without ham, just floured and fried with the garlic, parsley and lemon sauce on top, which is how they serve it in the restaurants that proliferate near the trout rivers of the Batzan valley of the Spanish side of the Basque Pyrenees.