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Trout with ham and cider
main courses | serves 2
1. Season the trout and place half the ham and parsley in the fish's stomach cavities. Carefully roll the trout in flour.
2. Over a medium heat, melt the butter and oil in a frying pan that fits both fish. Fry the trout for 5 minutes on each side, until cooked and golden on outside. Add the cider and cook for 2 minutes until it is bubbling and beginning to reduce. Scatter over the remaining ham and parsley, transfer to plates and drizzle the fish with the sauce that's left in pan.
Recipe Andy Harris
Photo David Loftus
from Issue 3
ingredients
• 2 whole fresh trout• 1 thick slice ham, julienned
• 1 tbsp finely chopped parsley
• plain flour, for dusting
• 1 knob butter
• 1 tbsp olive oil
• 1 glass dry cider