8 thin slices serrano, prosciutto or similar cured ham

About 1 C. all-purpose flour

1/3 C. olive oil

For Topping (optional):

1/4 C. dry white wine

2 T. unsalted butter

1 1/2 C. sliced fresh mushrooms

Lemon wedges

 

Sprinkle the trout inside and out with salt and pepper. Slip 1 slice of ham inside each trout. Wrap a second ham slice around the center of each trout, leaving the head and tail exposed. Skewer the cavity closed with toothpicks or tie with kitchen string. Spread the flour on a large plate.  In a large sauté pan or frying pan over medium heat, warm the olive oil. Dip the trout in the flour, coating it evenly, and fry, turning once, until golden on both sides, about 4 minutes per side. Transfer to a warmed platter or individual plates. FOR TOPPING (optional): Raise the heat to high, pour the wine into the pan and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Reduce the heat to medium, add the butter and when it melts, add the mushrooms. Sauté until tender, about 8 minutes.  Remove the toothpicks or string from the trout and spoon the mushrooms over them, if using. Serve hot with lemon wedges.

 

Yield:

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Fat:

Fiber: