Truchas a la Navarra (Trout Stuffed with Serrano Ham)

• 10 g Fresh parsley
• 2 cloves Garlic
• 80 g Serrano ham
• 2 medium Trout, whole, gutted
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 3 tbsp Extra virgin olive oil
• 120 ml Dry White Wine
• 1 medium Lemon

1. Finely chop the fresh parsley. Peel and finely slice the garlic, then tear or fold the serrano ham into pieces that will sit neatly inside the fish.
2. Pat the trout dry inside and out, then season the cavities and skin with the fine sea salt and black pepper. Stuff each trout with the serrano ham and most of the parsley, reserving a little parsley for finishing.
3. Heat the extra virgin olive oil in a large frying pan over medium-high heat. Add the trout and pan-fry for 4 to 6 minutes per side, turning carefully, until the skin is crisp and the flesh is just opaque at the thickest part.
4. Transfer the trout to warm plates. Tip off all but about 1 tablespoon of fat from the pan, keeping any browned bits.
5. Lower the heat to medium and add the garlic to the pan; cook for 30 to 60 seconds until fragrant but not coloured. Pour in the dry white wine and simmer for 2 to 3 minutes, scraping the pan, until slightly reduced.
6. Finely grate a little lemon zest into the pan, then squeeze in the lemon juice. Simmer for 1 minute, then spoon the sauce and buttery ham juices over the trout and scatter over the reserved parsley.
7. Serve straight away while the skin is crisp and the sauce is hot.

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