How to Cook Navarre-Style Trout – Garden & Gun
Make like Ernest Hemingway and fry fresh-caught fish stuffed with salty ham. Get the recipe, courtesy of Marti Buckley, an Alabama-born, Spain-based cook
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Cooking tools:
- Skillet
- Dish
- Mixing bowl
- Plate
- Spatula
- Tongs
- Paper towel
- Chef's knife
Ingredients
- 4 small trout (about 8 oz. each), cleaned and butterflied
- Kosher salt
- 6 slices Serrano ham
- 2 tbsp. milk
- All-purpose flour, for coating
- 3 tbsp. extra-virgin olive oil or lard
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