Navarre-style trout with ham (Trucha a la navarra)

1. Rinse the cleaned, gutted trout in cold water, pat dry and season lightly inside and out with salt and pepper – only a little because of the ham.

2. Place 1-2 thin slices of serrano ham in the belly cavity of each fish so they stick out a little.

3. Dust the fish lightly with flour and tap off the excess.

4. Heat the olive oil in a large frying pan and fry the trout over medium heat for 5-6 minutes per side until the skin is crisp and golden and the flesh is cooked through at the backbone.

5. Put the fish on plates; crisp the ends of the ham in the remaining oil for 30 seconds and pour the oil over the fish.

6. Serve with lemon wedges, boiled potatoes or green salad.

Tip: Turn them carefully: with two spatulas, or a spatula and a fork, they won't break.