for 4 person

Fish

50 g	cured ham, cut into strips
½ bunch	flat-leaf parsley, finely chopped
1	garlic clove, sliced
80 g	dried tomatoes in oil, drained, finely chopped, 4 tbsp of oil set aside
a little	pepper
4	trout (organic) (each approx. 250 g)
½ tsp	salt

Potatoes

800 g	waxy potatoes, cut into slices approx. 2 cm thick
1	garlic clove, sliced
¾ tsp	salt
a little	pepper

How it's done

Fish

For the filling, mix the ham with all the other ingredients up to and including the tomatoes. Add 1 tbsp of the reserved oil, season. Rinse the trout (inside and out) in cold water, pat dry, season the outside with salt. Stuff the fish with the mixture, cover and chill.

Potatoes

Mix the potatoes with the remainder of the oil and the sliced garlic, season, spread onto a baking tray lined with baking paper.

Bake for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove the tray, push the potatoes to one side of the tray. Place the trout on the free side of the tray. Return to the oven for approx. 20 mins.

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