Light trout a la navarra with cured ham and potatoes

Ingredients

For 1 serving

• Trout170 g
• Prosciutto15 g
• Potatoes200 g
• Lettuce60 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Lemon0.3
• Saltto taste

Contains: fish,

In season: April – September

Method

1. Peel the potatoes, cut them into chunks of about 3 cm and boil them in salted water for 15 minutes from the boil, until a fork goes in easily; drain.
2. Meanwhile rinse the trout, pat it dry and salt the inside very lightly, as the ham is already salty; tuck the slice of prosciutto inside and close it.
3. Peel and slice the garlic. Heat the oil with the garlic in a frying pan over a medium heat for a minute, until fragrant, then remove the garlic before it burns.
4. Cook the trout for 4 minutes per side, until the skin is golden and the flesh is opaque and comes away easily from the bone.
5. Wash and dry the lettuce and cut the lemon into wedges; serve the trout with the potatoes, lettuce and lemon.