Trout Stuffed with Ham (Trucha a la Navarra)
Author: Barbara Norman
  • 6 trout (about 1/2 pound each); cleaned, with the smallest possible opening
  • 6 slices cured ham; cut thin
  • flour; for dusting
  • 3 cloves garlic; whole
  • 3/4 Cup olive oil; for frying
  • salt, to taste
  1. Heat olive oil in a large skillet with three whole garlic cloves until the garlic is browned. Discard garlic and save oil for frying trout.
  2. Through the opening at the gills of the fish, stuff a thin rolled piece of cured ham. Sprinkle fish with salt, dust lightly in flour, and fry in sizzling-hot olive oil until browned on both sides. Serve at once.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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