Baked Rainbow Trout with Serrano Ham

Indulge in a Spanish-influenced delight with our Baked Rainbow Trout infused with the savory notes of Serrano ham. Paired with a velvety potato puree, this dish is not only quick and easy to prepare but also breaks the routine with its extraordinary flavors. Perfect for a healthy and delectable main course.

Ingredients

🐟 400 grams Rainbow Trout Trucha arcoiris
🥓 1 slice Serrano Ham Jamón serrano finely chopped
🫒 Oil as needed for greasing tray
🥔 1 Large Potato Papa grande for puree
🧂 Salt to taste for the puree
🧈 5 grams Butter for the puree
🌶️ Paprika to taste for garnish
🍋 Lemon slices for garnish
🌿 Rosemary 1 sprig for garnish

Instructions

1- Preheat the Oven:

• Ensure your oven is preheated to an appropriate temperature for baking fish (around 180-200°C or 350-400°F)

2- Prepare Serrano Ham:

• Finely chop one slice of Serrano ham into small pieces

3- Grease the Baking Tray:

• Lightly coat a baking tray with a thin layer of oil to prevent sticking

4- Prepare and Fill the Trout:

• Lay the cleaned and butterflied rainbow trout skin-side down on the greased tray
• Evenly distribute the chopped Serrano ham inside the trout
• Fold the trout halves together, ensuring it's neatly packed

5- Bake the Trout:

• Place trout in the preheated oven and bake for 15 to 20 minutes until golden brown and crisp

6- Prepare Potato Puree:

• Boil one large potato until it is tender
• Mash or blend with a mixer, combining it with 5 grams of butter and seasoning with salt to taste for a smooth consistency

7- Plating:

• Transfer the baked trout to a serving plate
• Serve hot, accompanied by a generous portion of creamy potato puree
• Garnish with a sprinkle of paprika on the puree, a sprig of fresh rosemary, and lemon slices to enhance the visual appeal and aroma

Prep Time: Under 5 minutes
Cook Time: 15 to 20 minutes
Total Time: Less than 20 minutes
Servings: 2
Calories: Approximately 450 kcal
Proteins: 30 grams
Fats: 20 grams
Carbohydrates: 35 grams
Equipment:

• Cutting board
• Chef’s knife
• Baking tray
• Oven
• Pot
• Blender/Immersion blender
• Serving plate
• Fork

Cooking Tips

• No additional salt is needed for the trout as the Serrano ham provides sufficient seasoning
• The key to the puree's creamy texture is using a blender or immersion blender for a smooth finish

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Baked Rainbow Trout with Serrano Ham