“This dish is almost a cliché in Navarra, but it’s absolutely delicious,” says Alex Raij. “The Spanish ham keeps the fish from drying out, basting it with its inimitable fat.”
Slideshow: More Classic Recipes to Try
Six 8-ounce trout fillets, with skin
Freshly ground pepper
6 thin slices of Spanish serrano or Ibérico ham
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
1 fresh red chile, thinly sliced crosswise
3 tablespoons chopped parsley
2 tablespoons sherry vinegar
How to Make It
Preheat the oven to 325°. Season the trout fillets with salt and pepper. Press 1 slice of ham onto the skinless side of each fillet.
In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Add 3 of the trout fillets, ham side down, and cook over moderately high heat until the ham is crisp, about 3 minutes. Turn the fillets and cook until the skin is crisp, about 1 minute. Transfer the trout fillets to a large rimmed baking sheet, ham side up. Cook the remaining fillets in 1 more tablespoon of olive oil and transfer to the baking sheet. Keep the fish warm in the oven.
In the skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the chile and cook for 1 minute. Add the parsley, vinegar and a pinch of salt. Remove the skillet from the heat.
Transfer the trout to plates, ham side up. Spoon the chile-garlic oil over the fish and serve right away.
Fragrant, minerally Spanish white blend.
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