Trout with serrano ham (trucha a la navarra)
Whole trout filled with a slice of serrano ham, dusted in flour and fried in olive oil, with crisp ham on top: the best-known dish from the rivers of Navarre. Served here with a simple salad.
- 38 minTime
- 38 minHands-on
- 4Portions
- ≈ €4.05per portion
- 510kcal per portion
Ingredients for 4 portions
- 4Trout, gutted and cleaned
- to tasteSalt
- 120 gProsciutto, 8 thin slices
- 4 tbspPlain flour
- 4 tbspOlive oil, for frying
- 1Lemon, in wedges
On the side
- 1Lettuce, torn into pieces
- 2Tomatoes, in wedges
- 2 tbspOlive oil, for the salad
- 1 tbspVinegar
Method
- Wash and tear the lettuce and cut the tomatoes into wedges. Put them in a salad bowl, undressed for now.
- Rinse the trout inside and out, pat dry with kitchen paper and season with salt. Tuck a slice of ham inside each one.
- Dust the trout in the flour and shake off the excess.
- Heat about 1 cm of oil in a large frying pan over a medium heat. Fry the remaining 4 slices of ham for a few seconds a side, until crisp, and set aside.
- Fry the trout in the same oil, two at a time, for 4–5 minutes a side, until golden and the flesh comes away easily from the bone. Drain on kitchen paper.
- Dress the salad with the oil, vinegar and some salt. Serve the trout topped with a slice of crisp ham, with lemon wedges and the salad.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
