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Trout with Serrano ham

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Ingredients for 2 servings:

  • 2 trout(s)
  • 2 slices of Serrano ham
  • ½ shallot(s)
  • 2 green olives
  • 1 tsp almond(s)
  • 1 tsp parsley
  • olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Wash and gut the trout, dry it, and season it inside and out with salt and pepper. Finely chop the almonds, olives, parsley, and shallots and mix them together. Spread the mixture on the ham slices, fold the slices together, and place them inside the trout’s belly opening. Seal the belly opening, for example, with a toothpick. Add a little olive oil to the pan, heat it, and fry the trout until golden brown on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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