How to Cook Hemingway Trout

Made famous by Ernest Hemingway, this trout recipe originated from Pamplona, Spain. Hemingway discovered the simple to make dish while fishing the Irati river located in the region of Spain known as the Basque. Requiring a few ingredients, this is a great recipe for one person with ease of preparation and minimal clean up time. For those seeking a truly delicious trout dish with a bit of a nostalgic flair, Hemingway trout is a sure bet.

Instructions

Difficulty: Moderate

Things You’ll Need:

One cleaned and dressed (de-boned) whole trout Three Pieces Serrano ham 1 tbsp. all-purpose flour One clove of smashed garlic Rosemary Marjoram Salt and pepper 4 tbsp. extra virgin olive oil 2 oz. Sherry wine vinegar Medium skillet Cooking surface
One cleaned and dressed (de-boned) whole trout
Three Pieces Serrano ham
1 tbsp. all-purpose flour
One clove of smashed garlic
Rosemary
Marjoram
Salt and pepper
4 tbsp. extra virgin olive oil
2 oz. Sherry wine vinegar
Medium skillet
Cooking surface

Step 1

Open the trout on a work surface and sprinkle with salt and pepper. Layer the ham inside the trout evenly and close the fish.

Step 2

Place the skillet over medium heat and add the extra virgin olive oil. To the oil, add one sprig of rosemary, marjoram and one clove of crushed garlic. Strip the rosemary leaves from the sprig and slightly crush. The marjoram should also be bruised or crushed to help release the flavor.

Step 3

Finely chop the thirrd piece of ham and add to the oil. Allow to simmer for several minutes as this will infuse the ham with the oil and herbs. Remove the mixture from the pan and separate the ham by straining. Set aside.

Step 4

Increase the heat of the skillet. Dredge the fish in the all-purpose flower and place in the heated skillet. Allow to cook until golden brown or about five to seven minutes. Flip the fish and allow to finish cooking. Remove the trout when cooked to a plate for serving.

Step 5

Wipe the pan clean, reduce the heat, and pour in the Sherry wine vinegar. Allow the vinegar to reduce which should not take long. Pour the reduction over the plated trout and finish with the infused ham pieces.

Tips & Warnings

Although any sized trout will work a fish in the 3 to 4 lb. range is ideal.

Use caution when cooking with any oils and vinegars taking care to avoid flare ups and fires.

Article Written By Tara Dooley

Tara Dooley has written for various websites since 2008. She has worked as an accountant, after-school director and retail manager in various locations. Dooley holds a Bachelor of Science in business management and finance.

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