This is a dish from the Basque country of northern Spain (the former kingdom of Navarre). It would be most commonly made with jamon serrano or prosciutto, but I made it with cottage bacon. Two trout will serve 2-4 people depending on their appetite and the size of the trout. This is an adaptation of a recipe in Penelope Casas book Delicioso: The Regional Cooking of Spain. We served it with Garlic Fried Rice. I had the heads and fins removed from the trout so that it would fit better in the frying pan
2 trout (about 3.4 lb. each)
1/3 cup white wine
½ Tbs. fresh mint (or ¼ tsp. dried)
1 Tbs. fresh thyme (or ½ tsp. dried)
Freshly ground black pepper
½ Tbs. olive oil
½ bay leaf, crumbled
½ Tbs. chopped parsley
½ Tbs. lemon juice
1 clove garlic, peeled and lightly smashed
Flour for dusting
2 oz. jamon serrano, prosciutto, or cottage bacon
1 Tbs. olive oil
About 2-3 hours before cooking, mix together the marinade ingredients and put the trout and the marinade into a gallon zip lock baggie. Have the trout be a single layer. Flip it a few times to evenly coat the fish, and store in the refrigerator.
When ready to cook, remove the trout from the refrigerator, throw away the marinade, and dry the trout with paper towels. Sprinkle the fish on both sides with salt and pepper, and dust both sides with a layer of flour.
In a large skillet, heat the olive oil over medium heat, and pan fry the ham or bacon until lightly browned. Place the ham or bacon on the inside of the trout. Pan fry the trout for about 10 minutes until cooked through, flipping it carefully. Serve with lemon.