Trout with serrano ham

Trucha a la navarra

The trout Navarre style, like so many traditional popular dishes, was born of necessity. Hundreds of year ago, cooking oil was a luxury in the mountainous country of the Pyrenees, lard or bacon fat was mostly used for cooking. Trout were also cooked using pork fat, in the time of plenty a little lean of ham was added, for there is no doubt that the flavor of an air-dried "jamón serrano" and the tender flesh of mountain trout are a perfect combination.
By Tapas Together Edinburgh