Andorran Trout with Ham and Almonds (Trucha a la Andorrana)

Ingredients

• 4 whole trout, cleaned and butterflied, or 8 trout fillets
• Salt and black pepper, to taste
• 1/2 cup (60g) all-purpose flour
• 4 tbsp olive oil, divided
• 4 oz (115g) serrano ham or prosciutto, sliced into thin strips
• 1/2 cup (60g) sliced almonds
• 2 garlic cloves, thinly sliced
• 2 tbsp butter
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh parsley

Before you cook

• Pat the trout dry with paper towels.
• Season the trout all over with salt and pepper.
• Spread the flour on a plate for dredging.

Steps

1. Dredge each trout lightly in the flour, shaking off the excess.
2. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
3. Lay the trout in the skillet and fry for 4 minutes per side, until golden and just cooked through.
4. Transfer the trout to a serving platter and tent loosely with foil.
5. Wipe out the skillet and add the remaining 1 tablespoon of oil over medium heat.
6. Add the ham strips and fry for 2 minutes, until they begin to crisp.
7. Add the almonds and garlic to the skillet and cook for 2 minutes, stirring often, until the almonds are golden.
8. Add the butter to the skillet and swirl until it melts and foams.
9. Spoon the ham, almonds and browned butter over the trout.
10. Squeeze a little lemon juice over the top and scatter the parsley on top.
11. Serve with the remaining lemon wedges on the side.