Trucha a la Navarra | Trout with Serrano

Rinse the gutted trout thoroughly inside and out under cold water and carefully pat dry with paper towels. Lightly season the cavity of the fish with fine salt and ground black pepper (salt sparingly, as the ham is already salty).

Stuff each trout with 2 slices of Serrano ham. Secure the belly opening with a toothpick if necessary. Place the all-purpose flour on a flat plate and lightly turn the stuffed trout in it, gently tapping off any excess flour.

Peel the garlic cloves and cut into thin slices. Wash the lemon in hot water and halve it; keep one half ready for juice and cut the other half into wedges. Finely chop the fresh flat-leaf parsley.