Trout Navarra-Style (Spain)
- 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.
Recipe courtesy of Emeril Lagasse, 2007