Trout a la Navarra with Serrano Ham | Crispy Spanish Dish

Wash the new potatoes thoroughly, cut them into wedges, then boil in lightly salted water for 10-12 minutes until parboiled, then drain.

Wash the trout and pat dry with paper towels. Lightly season the cavity with salt and pepper, then stuff each with 2 slices of Serrano ham. You can secure the opening with a toothpick.

Lightly sprinkle the outside of the stuffed trout with salt as well, then lightly dredge in wheat flour, shaking off any excess.