Instructions: Cut off the trouts fins and gills with scissors and remove the intestines through the gills.

Wash the trout in very cold water to remove all trace of intestines then pat dry with kitchen paper.

Season lightly dip a finger in oil and smear a light film over the fish.

Roll them in flour tap to remove excess and lay them on a plate.

Melt the ham fat in a frying pan set over low heat add the clarified butter and increase the heat.

When the fat is very hot put in the trout and cook for 4 minutes.

Turn the fish with a palette knife and cook for another 4 minutes until golden on both sides.

Put the trout on a serving dish and keep warm.

For the sauce pour off half the fat from the pan.

Put in the shallots and sweat over low heat for 2 minutes then add the white wine and reduce by half.

Add the cream and reduce until the sauce is thick enough to coat the back of a spoon lightly.

Put in the ham simmer for 2 minutes season and stir in the chopped parsley.

Pour the hot sauce over the trout sprinkle with parsley and serve at once.

Serve with plain boiled potatoes.

serves 4
cooking time 8 min
prep time 20 min

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