Jamie Magazine
By Andy Harris
Ingredients
2 whole trout, from sustainable sources
1 thick slice of ham
a few sprigs of fresh parsley
plain flour, for dusting
1 knob of unsalted butter
1 tablespoon olive oil
1 wineglass of dry cider
Method
- Season the trout. Julienne the ham, pick and finely chop the parsley leaves, then place half into the trout cavities.
- Carefully roll the trout in flour.
- Over a medium heat, melt the butter and oil in a frying pan that fits both fish. Fry the trout for 5 minutes on each side, or until cooked and golden on the outside.
- Add the cider and cook for 2 minutes, till bubbling and reducing.
- Scatter over remaining ham and parsley. Place on plates and drizzle with sauce left in the pan to serve.
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