John Myers
Contents
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Ingredients
- 1 Pc. Salmon trout, ready to cook
- 75 g Iberico ham cut into strips
- Salt
- Black pepper from the mill
- Sifted flour
- Extra virgin olive oil
- 100 g Ham cooked, diced
- 8 Pc. Whole peeled almonds
- 3 Pc. Garlic cloves peeled
- 3 tablespoon Parsley leaves
- 3 tablespoon Sherry dry
- Juice of one lemon
Instructions
- Salt and pepper the trout on the outside, only pepper on the inside. Sear the Iberico ham in two tablespoons of oil for a minute. Remove and drain on paper towels. Fill the trout with it. Turn the fish in flour and fry all over in olive oil until golden brown. Place in an ovenproof dish.
- Fill up the frying fat with olive oil to 100 ml. Roughly chop the fried ham, almonds, garlic and parsley in a food processor. Pour the mixture into the heated oil and simmer for about 5 minutes until the almonds are lightly browned. Stir in the sherry and lemon juice. Season to taste and pour over the trout.
- Cook in a preheated oven at 200 degrees top / bottom heat for about 15 minutes. Serve with baguette and salad.
Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 4.4gProtein: 2.3gFat: 0.2g
