SPANISH SEAFOOD MAIN COURSE

TRADITIONALLY, THE TROUT WOULD HAVE COME FROM MOUNTAIN STREAMS AND BEEN STUFFED AND WRAPPED IN LOCALLY CURED HAM.ONE OF THE BEAUTIES OF THIS METHOD IS THAT THE SKINS COME OFF IN ONE PIECE, LEAVING TH ESUCCULENT , MOIST FLESH TO BE EATEN WITH THE CRISPED,SALT HAM. THIS RECIPE SERVES 4 PEOPLE.