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1
Cut off the trouts fins and gills with scissors and remove the intestines through the gills.
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2
Wash the trout in very cool water to remove all trace of intestines then pat dry with kitchen paper.
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3
Season lightly dip a finger in oil and smear a light film over the fish.
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4
Roll them in flour tap to remove excess and lay them on a plate.
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5
Heat the ham fat in a frying pan set over low heat add in the clarified butter and increase the heat.
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6
When the fat is very warm put in the trout and cook for 4 min.
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7
Turn the fish with a palette knife and cook for another 4 min till golden brown on both sides.
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8
Put the trout on a serving dish and keep hot.
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9
For the sauce pour off half the fat from the pan.
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10
Put in the shallots and sweat over low heat for 2 min then add in the white wine and reduce by half.
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11
Add in the cream and reduce till the sauce is thick sufficient to coat the back of a spoon lightly.
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12
Put in the ham simmer for 2 min season and stir in the minced parsley.
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13
Pour the warm sauce over the trout sprinkle with parsley and serve at once.
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14
Serve with plain boiled potatoes.
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15
serves 4cooking time 8 minprep time 20 minutes
