The trout is a freshwater fish, so it can easily be found in the regions of the Venezuelan Andes for its abundance of rivers. Being a major protein, it has various forms of preparation.
The trout from Navarre is no exception, this dish from the gastronomy of Navarre is a dish consisting of trout stuffed with sliced or cut smoked ham, which will then be fried in oil and is popular in many regions of Venezuela for its curious flavor between salty and smoky and its easy access in the Andean region.
Ingredients
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4 Trout of 250 gr each |
 |
50 gr of Wheat Flour |
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4 thick slices of Serrano Ham |
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50 gr Butter |
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1 Lemon |
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6 tablespoons Oil |
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¼ cup chopped Parsley |
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Pepper |
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Salt |
Utensils
| Cutting board |
| Knife |
| Frying pan |
Preparation
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On a cutting board, place the trout and open them in half with a cross section and remove the backbone avoiding breaking the fish.
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Add salt and pepper to trout in small amounts because the ham brings a lot of salt.
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Fill each trout with a slice of ham and close with a toothpick.
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In a pan add the butter to melt and oil.
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Place the trout in the pan until brown.
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Once ready remove from heat and serve on separate plates, sprinkle with parsley and drizzle with lemon juice.
