TRUCHAS A LA NAVARRA (TROUT A LA NAVARRA)
TRUCHAS A LA NAVARRA (TROUT A LA NAVARRA)
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.
Ingredients
4 RAINBOW TROUT, ABOUT 250G/9 0Z EACH, CLEANED
16 THIN SLICES SERRANO HAM, ABOUT 200 G/ 7 0Z
50 G/ 2 0Z/ MELTED BUTTER, PLUS EXTRA FOR GREASING
SALT AND PEPPER
BUTTERED POTATOES, TO SERVE (OPTIONAL)
Instructions
1.EXTEND THE BELLY CAVITY OF EACH TROUT, CUTTING UP ONE SIDE OF THE BACKBONE.SLIP A KNIFE BEHIND THE RIB BONES TO LOOSEN THEM (SOMETIMES JUST FLEXING THE FISH MAKES THEM POP UP).SNIP THESE OFF FROM BOTH SIDES WITH SCISSORS, AND SEASON THE FISH WELL INSIDE.
2.PREHEAT THE GRILL TO HIGH, WITH A SHELF IN THE TOP POSITION.LINE A BAKING TRAY WITH FOIL AND BUTTER IT.
3.WORKING WITH THE FISH ON THE FOIL, FOLD A PIECE OF HAM INTO EACH BELLY.USE SMALLER OR BROKEN BITS OF HAM FOR THIS, AND RESERVE THE EIGHT BEST SLICES.
4.BRUSH EACH TROUT WITH A LITTLE BUTTER, SEASONING THE OUTSIDE LIGHTLY WITH SALT AND PEPPER.WRAP TWO HAM SLICES ROUND EACH ONE, CROSSWAYS, TUCKING THE ENDS INTO THE BELLY.GRILL THE TROUT FOR 4 MINUTES, THEN CAREFULLY TURN THEM OVER WITH A METAL SPATULA, ROLLING THEM ACROSS ON THE BELLY, SO THE HAM DOESENT COME LOOSE, AND GRILL FOR A FURTHER 4 MINUTES.
5.SERVE THE TROUT VERY HOT, WITH ANY SPARE BUTTER SPOONED OVER THE TOP.THE BEST IS OPEN THE TROUT ON THEIR PLATES,AND EAT THEM FROM THE INSIDE PUSHING THE FLESH OFF THE SKIN. IS LOVELY SERVING THIS DISH WITH BUTTERED POTATOES.
ENJOY IT...