Trout With smoked Ham

We remove the viscera from the trout and wash them very well. once clean, we dry them with a cloth and salt them inside and out. We roll the slices of ham inside the trout's bellies.

Heat extra virgin olive oil in a frying pan. When the oil is hot, fry the trout on both sides.

This dish is accompanied with a good lettuce and tomato salad and a good cold white wine from the denomination of origin ´´condado de huelva´´.

It is a very typical dish of the white villages of the Sierra de Cádiz.