Trucha a La Navarra – Trout Navarra Style

Rinse the trout under cold running water and dry. Sprinkle the trout with the juice of one lemon, season with salt and pepper inside and out. Fill each trout with a slice of ham and close it with toothpicks. Turn the trout in the flour on the other side. Heat the olive oil in a frying pan and fry the trout in it until golden. In the meantime, heat the olive oil (2) in a saucepan and sauté the peeled, finely chopped onion until translucent. Add the cleaned, rinsed and very finely diced bell bell pepper and steam briefly. Put the tomatoes in boiling water for a short time, remove the skin, remove the seeds, cut into fine cubes and add to the vegetables. Season with salt, pepper and sugar and do everything together for 6-8 min at high temperature. Season the sauce repeatedly, stir in the rinsed, finely chopped basil. Arrange the trout, pour the sauce over it and bring to the table.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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