Trout With Parma Ham (Serves 4)

INGREDIENTS

Lake Deborah Salt
4 trout, cleaned
Black pepper
4 slices Parma ham
125g smoked bacon, diced
2 cloves garlic, cut into fine slivers
Olive oil
Plain flour for coating

METHOD

  • Wash the fish well and dry thoroughly.
  • Season inside and out with Lake Deborah salt and pepper.
  • Put a slice of ham inside each trout and close with cocktail sticks or poultry pins.
  • Coat with flour, shaking off any excess.
  • Put 2 tablespoons of olive oil in a pan and cook the bacon until the oil runs.
  • Add the garlic and continue to cook for another couple of minutes.
  • Remove the bacon and garlic from the pan and set to one side on absorbent paper.
  • Cook the trout in the remaining oil until golden brown all over and cooked right through.
  • Serve immediately, scattered with the diced bacon and garlic.

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