Navarre Style Trout is fresh trout lightly fried and stuffed with salty Spanish Serrano ham. When coupled with the nearby Rioja region wines it is well suited to the nearby fishing, shooting, the saddle makers of the Biarritz such as Devoucoux, and the famous Spanish guns, such as Ugartechea and Garbi. All our favorites makings for a great recipe and story.
- 4 Small 8-12” trout, cleaned (1 per person)
- 4 thin slices Serrano ham
- unbleached white flour for coating
- olive oil for frying
- sea salt and freshly ground pepper
- 1 lemon for garnish
- 2 2 c. tomato sofrito
Clean and gut the trout, patting dry. Place 1 slice of Serrano ham inside of each trout and close the cavity using a toothpick to ensure that the ham does not fall out. Pour about 1/2 inch of oil into a large heavy-bottomed frying pan and place on medium to medium-high heat, in a cast iron skillet. While the oil is heating, spoon between 1/2 to 3/4 cup of flour onto a large plate. Sprinkle sea salt and pepper on the outside of each trout. Then, dust the trout in flour on both sides. When the oil is hot enough to pop droplets of water out of the pan, place trout into frying pan and fry two at a time, or as your pan permits. Cook trout on both sides, about 4-5 minutes each side until brown and fish just flakes from the bone. Spatula and tongs may be needed to ensure trout remains whole when turning. Remove from the pan and serve with a slice of lemon. Navarra Style Trout may be served with Spanish Tomato Sauce (sofrito) on the side.
Sofrito is a basic tomato sauce that is made all over Spain. Tomatoes, onions, garlic green peppers and olive oil are sautéed in a frying pan, so that the acid in the tomatoes mellows and mixes with the flavors of the onion, pepper and garlic.
- 1 28 oz. can crushed tomatoes (28-29 oz)
- 1 long green chili
- 1 yellow onion
- 1 clove garlic
- virgin Spanish olive oil
- 1 t. Spanish sweet paprika
- salt and pepper to taste
Finely chop the onion and garlic. Chop the pepper into a small dice. Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent but not browned. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, to vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes. Allow to cool before using.