Trout Stuffed with Serrano Ham

  • Serves

    serves 1

(Trucha a la Riojana)
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.


  • 1 (3/4-1-lb.) fileted cleaned whole trout
  • Kosher salt
  • Flour
  • 2 oz. (1-2 slices) serrano ham
  • Olive oil


Step 1

Make 2 deep slits on both sides of the trout. Lightly season fish inside and out with salt, then dredge in flour, shaking off excess.

Step 2

Tuck ham into fish cavity and tie fish shut with kitchen twine. Pour oil into a large deep skillet to a depth of 1⁄2" and heat over medium heat until hot but not smoking (about 300º on a candy thermometer).

Step 3

Fry trout, turning once and tipping skillet often, allowing hot oil to seep inside cavity and head, until skin is golden and crisp and fish is cooked through, 4-5 minutes per side. Transfer fish to paper towels to let drain briefly.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.