RECETAS Y COCINA

Ingredients

• 4 trout
• 8 slices of cured ham
• 2 potatoes cut into thin slices
• Olive oil
• Flour
• Salt

Preparation

Open the trout by the belly and clean them well.

Dry with a clean kitchen cloth and add salt.

Then fill each trout with a slice of cured ham and close.

To prevent the ham from falling out, you could sew up each trout using large stitches.

Then dredge the fish in flour and put into the pan when the oil is very hot.

Place over a gentle heat and let the fish cook on the inside.

Put the 4 remaining slices of ham in the pan, turn over and remove.

Arrange one trout on each slice.

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