Cocina Recipe: Serrano Ham-Stuffed Trout With Spicy Salsa Verde
Posted on Thu, Jul. 10, 2008
From Maricel E. Presilla's Cocina
MAIN DISH
SERRANO HAM-STUFFED TROUT WITH SPICY SALSA VERDE
(Trucha Rellena de Jamón Serrano al Sartén con Salsa Verde)
A savory crust of seasoned cornmeal and a few slices of serrano ham in the cavity (in the style of Navarre, Spain) bring out the trout's sweetness. I use the salsa not only as a condiment but to season the fish before coating. Any type of freshwater trout will work in this recipe. The fish is available at Whole Foods and Publix (ask the manager to order it if it's not on display). A rosé with red-fruit notes like Susana Balbo's Crios Malbec or a fresh, peachy white like Lurton's Pinot Gris from Mendoza, Argentina, would make a great match.
THE SALSA VERDE:
• ½ bunch fresh parsley
• 3 or 4 sprigs fresh cilantro
• 7 garlic cloves
• 1 jalapeño, seeded and deveined
• ½ teaspoon hot Spanish paprika (preferably Pimentón de la Vera)
• ¼ teaspoon ground cumin
• 1 cup extra-virgin olive oil
• ¼ cup Spanish sherry vinegar
• Salt to taste
THE TROUT:
• 4 whole trout (about 1 pound each), gutted and cleaned, preferably with head and tail on
• Salt and freshly ground pepper
• ½ pound Serrano ham, cut in ¼-inch slices
• 4 garlic cloves, thinly sliced
THE COATING:
• 1 ¼ cups stone-ground yellow cornmeal
• ¼ cup all-purpose flour (preferably unbleached)
• 1 tablespoon freshly ground pepper
• 2 teaspoons hot Spanish paprika
• ¼ teaspoon ground cumin
• Salt to taste
TO FINISH:
• Olive oil for frying
Prepare the salsa: Combine all ingredients in a blender or food processor and process into a smooth sauce. Pour into a bowl and set aside. Makes 1 ½ cups.
Prepare the trout: Rinse the trout and pat dry. Season with salt and pepper and let rest for at least 5 minutes. Pour ½ cup of the salsa verde over the fish, rubbing it all over. Refrigerate for at least 20 minutes. When ready to cook, tuck 2 or 3 ham slices in the fish's cavity and top with garlic slices.
Prepare the coating: Measure all the ingredients into a pie plate or other wide, shallow dish. Stir with a fork to mix. Dredge the fish, pressing it with your hands to coat evenly with the coating.
Fry the trout: Heat abundant olive oil (about 2 cups) over medium heat in a large, heavy frying pan. Add the fish and fry until golden brown, about 5 minutes on each side. Drain on paper towels. Serve hot with salsa verde. Makes 4 servings.
Per serving (does not include oil absorbed in frying): 976 calories (60 percent from fat), 65.1 g fat (10.4 g saturated, 43.8 g monounsaturated), 126.5 mg cholesterol, 48.4 g protein, 53.6 g carbohydrates, 2.5 g fiber, 907.1 mg sodium.
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