| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 30g | 6g | 5g |
| sugars | fibre | protein | salt |
| 1g | 1g | 49g | 1.5g |
Why I Love Spanish Trucha a la navarra
Trucha a la Navarra is a beloved dish that truly captivates my culinary imagination. The fresh trout, wrapped lovingly in Serrano ham, brings together textures and flavors that sing. Growing up by the Pacific Ocean, I’ve always appreciated fresh seafood, and this Spanish recipe allows me to combine that admiration with my passion for continental flavors. The recipe has a timeless simplicity, yet the final result feels both luxurious and comforting.
The Magic of Simple Ingredients
One of the reasons I am so enamored with Trucha a la Navarra is the way it highlights the beauty of simple ingredients. Fresh trout, Serrano ham, olive oil, garlic, and lemons form the backbone of this elegant dish. There’s a meditative joy in using high-quality ingredients that speak for themselves. I often think about how these flavors resonate with similar Indian dishes that let core ingredients stand out, such as Tandoori fish, where spices and fresh seafood meld seamlessly.
A Touch of Inspiration
Part of my inspiration for attempting this dish came from renowned Spanish chef, José Andrés. His approach to Spanish cuisine emphasizes authenticity and respect for traditional flavors while maintaining a modern flair. If you’re curious about other Spanish dishes, his paella recipes are an absolute treasure trove.
Trucha a la Navarra not only feels familiar due to its reliance on fresh fish—akin to many West Coast seafood dishes—but it also shares a festive quality with Indian recipes like Fish Fry or even Keema Samosas where protein is elevated with spices and textures. Additionally, this dish could pair beautifully with a light salad, such as a Mediterranean chickpea salad or even a simple arugula and parmesan mix, bringing a full-circle Euro-Med experience to your dining table.
Cooking is about sharing a bit of ourselves with the ones we love, and this dish is no exception. Trucha a la Navarra finds its way into our family dinners quite often. It’s a universal crowd-pleaser, and even our young sons have developed a keen love for it. So, whether you’re a seafood enthusiast or just looking for a new dish to impress your family, this recipe is a must-try.
What You’ll Need
- 6 fresh trout (about 1 pound each, cleaned and gutted)
- 12 slices of Serrano ham (or prosciutto)
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 lemons (quartered)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
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Method
Step One
Rinse the trout under cold water and pat them dry with paper towels. Season the inside of each trout with salt and black pepper.
Step Two
Place two slices of Serrano ham inside each trout, then secure with toothpicks if necessary to keep them closed.
Step Three
Lightly coat each trout in all-purpose flour, shaking off the excess.
Step Four
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Step Five
Carefully add the trout to the skillet and cook for about 5-7 minutes on each side, or until the fish is golden brown and cooked through.
Step Six
Remove the trout from the skillet and place on a serving platter. Garnish with lemon quarters and chopped fresh parsley. Serve immediately.
