Serrano-Wrapped Trout

Traditionally, the trout cooked in this manner would have been wild, caught in local mountain streams and stuffed and wrapped in locally cured ham. One of the beauties of this method is that the skins come off in one piece, leaving the succulent, moist flesh to be eaten with the crisped, salt ham.

Ingredients

4 brown or rainbow trout, about 250g/9oz each
16 thin slice Serrano ham, about 200g/7oz
50g/2oz/ ¼ cup melted butter, plus extra for greasing
Salt and ground black pepper
Buttered potatoes, to serve (optional)

Preparation

1. Clean the fish and extend the belly cavity of each trout, cutting up one side of the backbone. Slip a knife behind the rib bones to loosen them (sometimes just flexing the fish makes the bones pop up). Snip these off from both sides with scissors, and season the fish well inside with salt and freshly ground black pepper.
2. Preheat the grill (broiler) to high, with a shelf in the top position. Line a baking tray with foil and butter it.
3. Working with the fish on the foil, fold a piece of ham into each belly. Use smaller or broken pieces of ham for this, and reserve the eight best slices.
4. Brush each trout with a little butter, seasoning the outside lightly with salt and pepper; wrap two ham slices round each one, crossways, tucking the ends into the belly.
5. Grill (broil) the trout for 4 minutes, then carefully turn them over with the help of a metal spatula, rolling them across on their bellies so that the ham doesn’t come loose, and grill for a further 4 minutes.
6. Serve the trout very hot, with any spare butter spooned over the top. Diners should open the trout on their plates, and eat them from the inside, pushing the flesh off the skin.