Fried Trout Fillet with Serrano Ham, Garlic Sauté

Rinse the potatoes and cut them in half lengthwise. Place in a roasting pan lined with olive oil. Season and bake in heated oven at 200 degrees in about 30-40 min.

Place garlic cloves in their skins in an ovenproof dish and cook in a heated oven at 180 °C for 15 minutes. Then remove the skins. Reduce chalot cubes with white wine. Add sherry and reduce again. Pour in clear soup and reduce by half. Add spices and a squeeze of juice from a lemon and reduce all together repeatedly 1/3. Season with salt and cayenne pepper and remove the bay spice. Blend together with the garlic to make a creamy sauce.

Cut the Serrano ham into wide strips. Heat the olive oil and fry the ham until crispy. 4.

Season the trout fillets and sear them on the skin side for 3 minutes. Turn the fillets to the other side and remove the frying pan from the plate. Just toss the fillets to coat. Blend the sauce briefly until creamy. Top the trout fillets with the Serrano ham and bring to the table with the garlic sauce and the potatoes on heated plates.

Tip: Always use aromatic spices to refine your dishes!

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