for 4 person

Trout

4	trout (organic) (each approx. 250 g)
1 tsp	salt
a little	pepper
120 g	cured ham in slices (e.g. Serrano)
4 tbsp	white flour
	oil, for frying

Garlic potatoes

	oil, for frying
800 g	waxy potatoes, cut in slices of 3 mm
2	garlic cloves, thinly sliced
¾ tsp	salt
a little	pepper
½ bunch	flat-leaf parsley, roughly chopped

How it's done

Trout

Preheat the oven to 80 °C. Rinse the fish (inside and out) in cold water, pat dry. Season the fish inside and out, fill with the folded slices of cured ham, close with a toothpick. Place the flour in a deep dish, coat the fish in the flour. Heat the oil in a non-stick frying pan. Fry the fish in portions for approx. 5 mins. on each side until golden brown, keep warm.

Garlic potatoes

Heat the oil in a non-stick frying pan. Fry the potatoes and garlic for approx. 5 mins., stirring occasionally, season. Reduce the heat, cover and cook for approx. 10 mins. Remove the lid and cook for a further 10 mins. Add the parsley. Arrange the trout on plates with the garlic potatoes.

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