Special dressing: Carly Simon (turn player on)
Doesn't it look great? Well, it tastes great too :D. This is one of those really easy recipes that needs nearly no work at all and that everybody will appreciate eating it.
First things first... the rivers near my house don't have trouts swimming gracefully, the rivers near my house have contaminated waters that now we are trying to "save" and clean and get their fauna and flora back in again. The rivers near my house have huge factories by their riverside which have been throwing shit for years and years into the water and nobody seemed to bother, when finally somebody bothered and reported about it, paying the fee was cheaper than getting the factory in order. Nowadays, it seems that things start moving and that their waters are less contaminated and slowly some fishes and birds are finding their place there.
Please care for the environment!!!
This beautiful trout comes from a fish factory, but hopefully in a near future we'll be able to fish them again :D
Mr. Kalofagas has also a dish with trout fish factory... I thought that Canada was the perfect land for fresh and wild fish, but it seems that we, humans have the ability to get things dirty all over the world :( . It's been some time now since I wanted to cook this Trout and his dish reminded me that I should be going to my fishmonger... and this last time she had trouts!
Take these few steps, have these few ingredients and in no time... it's done! Feel the combination of the fish with the ham and bacon! This recipe is original from Navarre, another beautiful region from Spain.Ingredients for 4 servings: 4 trouts, 4 slices of country ham, 50 grs of fresh panceta, flour, olive oil, parsley and salt.
* Clean and wash the trout (watch out, it's very slippery), cut its head off and take its guts away (or ask your fishmonger to do that). Dry with a cloth or kitchen paper.
* Fill each trout with a slice of a good ham and sprinkle the trout with salt (have in mind that the ham is salty).
* Lightly coat each trout in flour.
* Meanwhile, in a big sauce pan on a medium heat, fry the panceta cut in dices in some olive oil. When fried, reserve.
* In the same sauce pan with the same oil and at medium heat too, fry the trouts and fry for 5 minutes each side.
* When done, let rest on kitchen paper so that it absorbs the excess of olive oil.
Serve the trout alone or with some chips or some steamed rice. Eat while it's still hot.
It's been so long since I did this recipe that I twisted the ingredients: to fill the trout I used the panceta slices and to fry in olive oil I used some ham dices... ups! Does it really matter?
This is the kind of look I would love that all our rivers had!!! Actually, this is a Catalan river at the National Parc of Aigüestortes... a beautiful place with no contamination... but so far away from my house!
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