Salmon trout fillets with Serrano ham

Ingredients for 4 servings:

• 6 potatoes
• 4 fish fillets (salmon trout fillets)
• 1 tbsp flour
• 1 egg(s)
• 8 slices of ham (Serrano)
• 2 shallots
• ⅛ liter wine, white, dry
• ½ bunch parsley
• ½ bunch chives
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil and peel the potatoes. Season the trout fillets with salt and pepper, coat the flesh side down in flour, dip in the beaten egg, and add two thin slices of bacon to each. In a pan with clarified butter, fry the fish fillets over low heat for three minutes on each side. Remove the fish fillets from the pan and keep warm. Sauté the finely chopped shallots in the pan, deglaze with white wine, and reduce the wine by half. Thicken the sauce with cold butter, stir in the herbs, and season with salt and pepper. Briefly return the fish fillets to the sauce, skin-side up, and then serve. Briefly toss the jacket potatoes in clarified butter and serve with the fish.