Portuguese-style trout with vinegared rice and beans

Ingredients

• 4 small trout, preferably brown or brook
• 250ml / 83/4fl oz dry white wine
• 2 cloves garlic, sliced
• 2 bay leaves
• freshly ground black pepper
• 125g / 4.5oz flour
• 16 thin slices of presunto, prosciutto, serrano or Parma ham
• 125ml / 4.5fl oz olive oil
• 100g / 3.5oz unsalted butter
• 30ml / 1.25fl oz lemon juice
• 90ml / 3.25fl oz chopped flatleaf parsley
• 45ml / 1.5fl oz olive oil
• half an onion, chopped
• 1 bay leaf
• 400g / 14.25oz rice
• 1 can red kidney beans
• 1 can white kidney (cannellini) beans
• 1 litre water
• salt, to taste
• 15ml / 1.5fl oz white wine vinegar
• large pinch of white pepper