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Trucha a la navarra is the proudest fish dish of the landlocked province of Navarre, where the cold mountain rivers of the Pyrenees once teemed with wild trout - each fish traditionally caught on the day it was eaten. The genius of the recipe lies in a strip of jamón serrano tucked inside the cavity of the cleaned whole trout before it is dredged in flour and pan-fried in butter and olive oil until the skin turns mahogany and crisp. As the trout cooks, the ham perfumes the flesh from within, creating a pairing of mountain river fish and mountain-cured pork that speaks entirely of Navarrese terroir. This quintessential regional recipe requires the freshest trout possible - the simpler the preparation, the more the ingredient matters.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4 srv
Difficulty
Easy
Calories
325 kcal
For 4 serving(s)
Per serving
Clean and dry the whole trout thoroughly inside and out; season the cavity generously with salt and pepper.
Cut the jamón serrano into strips matching the length of the trout cavity and tuck them inside each fish.
Dredge each trout lightly in all-purpose flour, shaking off any excess.
Heat butter and olive oil together in a wide frying pan over medium-high heat until the butter foams.
Add the trout and fry without moving for 4-5 minutes until the underside is golden and crisp; carefully flip and cook the other side for another 4-5 minutes.
Squeeze lemon juice over the cooked trout and baste briefly with the pan juices.
Serve immediately on warm plates with the jamón stuffing visible when cut open.
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