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 pound
- 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
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.
Warm the olive oil in a large sauté pan or frying pan over medium heat. 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. When the butter melts, add the mushrooms. Sauté until tender, about 8 minutes.
Remove the toothpicks or string from the trout. Spoon the mushrooms over them, if using. Serve hot with lemon wedges.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
852 calories; 44g total fat; 229mg cholesterol; 433mg sodium; 29g carbohydrates; 1g fiber; 80g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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