Trout Stuffed with Black Forest Ham From the Broiler

Rinse the trout well and rub dry. Cut the bones in the abdominal cavity on the left and right side of the backbone and then fillet out the backbone. Do the same with the belly bones on both sides.

If necessary, use tweezers to help.

Grind the bread slices to crumbs. Rinse parsley, shake dry and chop finely. Finely dice the ham. Heat the butter, mash with the breadcrumbs and the egg. Stir in minced parsley and ham. Season with salt, pepper and a little bit of mace, let stand for 10 min.

Pour the farce into the belly of the fish form.

Bring the broiler to a moderate temperature. Oil the trout and season with pepper and. Put them on the grill for 20 minutes (only at a temperature of about 90 °C).

The trout should be cooked more than firm.

Serve with boiled, peeled potatoes and green leaf salad.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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