Sunday, January 24, 2010

Trout with Cured Ham and Lemon

After stuffing myself with pork belly and Sriracha wings over the past few weeks, it was time to detox with some fish, albeit fish stuffed with a few slices of cured pork.  The ham and a healthy dose of lemon juice make this dish taste far more complex than the ten minutes it takes to prepare. I used Spanish lomo, but prosciutto or Serrano ham would work just as well.

Trout with Cured Ham and Lemon
Serves 2

  • 2 whole rainbow trout, cleaned and butterfield
  • salt and pepper 
  • juice of 1 lemon
  • 4 to 6 thin slices cured ham such as Spanish lomo or prosciutto
  • flour, for dusting
  • 2 tbsp olive oil
  1. Season the insides and outsides of the trout with salt, pepper, and lemon juice.
  2. Place one layer of cured ham inside the fish.
  3. Dust both sides of the fish with flour. 
  4. Heat the olive oil in a large skillet over medium-high heat.  Add the fish to the pan and cook until it is cooked through, about three minutes per side.  Serve immediately.

No comments:

Post a Comment


Related Posts with Thumbnails