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Trout Wrapped in Ham

Source: Casual Cuisines of the World - Taverna
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
This savory fish dish, from the region of Navarra in the northeast, is one of the best-known preparations for trout in all of Spain. Although often accompanied with just boiled potatoes and a squeeze of lemon, the trout is also frequently served with a topping of sautéed mushrooms, given as an option below.
4 freshwater trout, cleaned with heads intact, each about 3/4 lb
8 thin slices serrano, prosciutto or similar cured ham
About 1 cup all-purpose flour
1/3 cup olive oil
For Topping (optional):
1/4 cup dry white wine
2 tablespoons unsalted butter
1 1/2 cups sliced fresh mushrooms
lemon wedges
Trout Wrapped in Ham Recipe at
Sprinkle the trout inside and out with salt and pepper. Slip 1 slice of ham inside each trout. Wrap a second ham slice around the center of each trout, leaving the head and tail exposed. Skewer the cavity closed with toothpicks or tie with kitchen string. Spread the flour on a large plate.

In a large sauté pan or frying pan over medium heat, warm the olive oil. Dip the trout in the flour, coating it evenly, and fry, turning once, until golden on both sides, about 4 minutes per side. Transfer to a warmed platter or individual plates.

FOR TOPPING (optional): Raise the heat to high, pour the wine into the pan and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Reduce the heat to medium, add the butter and when it melts, add the mushrooms. Sauté until tender, about 8 minutes.

Remove the toothpicks or string from the trout and spoon the mushrooms over them, if using. Serve hot with lemon wedges.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 852
Fat. Total: 44g
Fiber: 1g
Carbohydrates, Total: 29g
Sodium: 433mg
% Cal. from Fat: 46%
Cholesterol: 229mg
Protein: 80g
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