Bragança-style trout with cured ham

Ingredients

• 4 cleaned trout
• 100 g cured Portuguese ham strips
• 700 g small potatoes
• 2 garlic cloves
• 1 lemon
• 70 ml olive oil
• Flour for dusting
• Parsley and pepper

Step-by-step method

1. Boil small potatoes in their skins until tender and drain.
2. Dry trout, season with pepper and lemon and dust lightly with flour.
3. Pan-fry trout in olive oil on both sides until fully cooked.
4. Quickly sauté strips of ham and garlic in the remaining oil without burning.
5. Serve fish with potatoes and ham on top, sprinkled with parsley.