Truchas a la Navarra

Ingredients

• 4 trout fillets (about 6 ounces/170g each) 4 trout fillets (about 6 ounces/170g each)
• 4 slices of Serrano ham 4 slices of Serrano ham
• 1 roasted red pepper, sliced 1 roasted red pepper, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Lay the trout fillets on a clean surface and season them with salt and pepper.
3. 3.
   Place a slice of Serrano ham on each fillet, followed by a few slices of roasted red pepper.
4. 4.
   Sprinkle minced garlic, chopped parsley, and thyme leaves over the ham and pepper.
5. 5.
   Carefully roll up each trout fillet, securing the filling inside.
6. 6.
   Heat olive oil in a large skillet over medium-high heat.
7. 7.
   Add the stuffed trout fillets to the skillet and cook for 2-3 minutes on each side until golden brown.
8. 8.
   Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes until the trout is cooked through and flakes easily with a fork.
9. 9.
   Remove from the oven and let the trout rest for a few minutes before serving.

Treat your ingredients with care...

• Trout fillets — Ensure that the trout fillets are fresh and have been properly cleaned. If you prefer, you can remove the skin before stuffing and cooking.
• Serrano ham — Use thinly sliced Serrano ham for easy rolling and even distribution of flavors.
• Roasted red pepper — You can use store-bought roasted red peppers or roast them yourself for a smokier flavor. Remove the skin and seeds before slicing.
• Fresh herbs — Opt for fresh parsley and thyme to enhance the overall taste and aroma of the dish.

Tips & Tricks

• To prevent the trout fillets from sticking to the skillet, make sure it is well-heated before adding the fish.
• If you prefer a spicier flavor, you can add a pinch of red pepper flakes to the stuffing mixture.
• Serve the Truchas a la Navarra with a squeeze of lemon juice for a refreshing citrusy twist.
• If you don't have access to Serrano ham, you can substitute it with prosciutto or any other cured ham.
• For an extra touch of indulgence, drizzle a bit of balsamic glaze over the cooked trout before serving.

Serving advice

Serve the Truchas a la Navarra hot, accompanied by a side of sautéed vegetables or a fresh green salad. Garnish with additional fresh herbs for a pop of color and flavor.

Presentation advice

Arrange the stuffed trout fillets on a platter, placing them side by side. Drizzle a bit of olive oil over the top and sprinkle some fresh parsley leaves for an elegant touch. Serve with confidence and let the vibrant colors of the dish shine through.