Straight from the river, trout are delicious and bear little comparison with those from fish farms. With river trout, the bigger the better, but with farmed trout, the smallest have the finest flavor and are most similar to wild trout. To make genuine Navarre-style trout, the fish should first be marinated with chopped onion, red wine, pepper, a bay leaf, a pinch of thyme, rosemary, and mint for about 2 hours, then cooked in the marinade with a splash of oil and salt. The marinade is then strained and bound with 2 egg yolks to make a sauce. The following recipe, popularly known as Navarre-style trout, is really "trout with ham."
Servings: 4
Prep Time: 10 min.
Cook Time: 20 min.
Ingredients:
4 trout
5 slices ham
Flour for coating
Oil for frying
New potatoes
Preparation:
Clean the trout, gut and wash under the tap with sea salt to remove any sliminess. Season with pepper and leave to drain. Fry a slice of ham in an oval frying pan with the oil, then remove. Dust the trout with flour, shake off any surplus flour and place a slice of ham inside each. Fry over a medium heat in the ham-flavored oil (3-4 minutes on each side). Drain on kitchen paper and serve with steamed new potatoes in their skins.
Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.
