Trout Navarra-Style (Spain)

1. 1

   Set a 12-inch saute pan over medium heat and add the olive oil.

2. 2

   Once the oil is hot, place the Serrano ham into the pan and sear until crispy, about 1 minute per side.

3. 3

   Remove the ham from the pan and set aside until ready to use.

4. 4

   Place the bacon into the pan and cook, stirring occasionally, until lightly caramelized, about 3 minutes.

5. 5

   Add the garlic to the pan and cook for 1 minute.

6. 6

   Remove the bacon and garlic from the pan and set aside on a plate.

7. 7

   Raise the heat to medium-high leaving about 2 tablespoons of the bacon fat in the pan and discarding the rest.

8. 8

   Season the trout with the salt and pepper, and dredge in the flour, shaking off any excess.

9. 9

   Place the floured fish into the saute pan and cook for 2 minutes on the first side then turn over.

10. 10

    Return the bacon and garlic to the pan and continue to cook the fish until done, about 2 minutes longer.

11. 11

    Add the parsley to the pan and stir to combine.

12. 12

    Serve the trout by placing a slice of the crispy ham on a warmed plate and a piece of fish on top of the ham.

13. 13

    Divide the bacon and garlic evenly between the fish.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.