Trout Navarra-Style (Spain)

Total Time:
25 min
10 min
15 min

4 servings

  • 2 tablespoons olive oil
  • 4 slices Serrano ham
  • 4 ounces thick-cut apple smoked bacon, diced
  • 3 cloves garlic, thinly sliced
  • 4 (4-ounce) trout fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon instant flour (recommended: Wondra)
  • 1 tablespoon chopped fresh parsley leaves
  • Set a 12-inch saute pan over medium heat and add the olive oil. Once the oil is hot, place the Serrano ham into the pan and sear until crispy, about 1 minute per side. Remove the ham from the pan and set aside until ready to use. Place the bacon into the pan and cook, stirring occasionally, until lightly caramelized, about 3 minutes. Add the garlic to the pan and cook for 1 minute. Remove the bacon and garlic from the pan and set aside on a plate. Raise the heat to medium-high leaving about 2 tablespoons of the bacon fat in the pan and discarding the rest.

  • Season the trout with the salt and pepper, and dredge in the flour, shaking off any excess. Place the floured fish into the saute pan and cook for 2 minutes on the first side then turn over. Return the bacon and garlic to the pan and continue to cook the fish until done, about 2 minutes longer. Add the parsley to the pan and stir to combine. 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. Divide the bacon and garlic evenly between the fish. Serve immediately.

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