Trucha a la Navarra | Trout with Serrano Ham

Rinse the trout thoroughly inside and out under cold water and carefully pat dry with paper towels. Season the belly cavity of each with a little salt and pepper (be careful with the salt, as the Serrano ham is already salty).

Place one slice of Serrano ham into the belly cavity of each trout. Lightly dust the outside of the stuffed trout with flour and gently tap off any excess – this ensures a wonderfully crispy skin when frying.

Peel the garlic and slice it thinly. Heat the olive oil in a large pan over medium heat and gently fry the garlic slices until lightly browned and fragrant. Then remove the garlic and set aside.