HAM-STUFFED TROUT WITH SALSA VERDE

For extra-flavorful fish, swipe some of the tangy, bright salsa verde on the flesh before stuffing it with the ham slice. Leftover sauce can be paired with roasted chicken or spooned over scrambled eggs.

FOR THE SALSA VERDE

1 cup (30 grams) flat-leaf

parsley, finely chopped 2 tablespoons fresh marjoram or oregano, finely chopped

½ jalapeno, seeded and finely

chopped

1 ½ tablespoons capers,

finely chopped

4 anchovy fillets, finely

chopped

2 cloves garlic, finely chopped ½ cup (120 milliliters) olive oil 1 ½ teaspoons Dijon mustard Grated zest of ½ lemon

FOR THE TROUT

2 whole trout (about 8 ounces/225 grams each), butterflied and pin bones removed

Kosher salt and freshly

ground black pepper 3 slices country ham, serrano

ham, or prosciutto 1 tablespoon olive oil Lemon wedges, for serving

To make the salsa verde: In a small bowl, mix together the parsley, marjoram, jalapeno, capers, anchovies, garlic, olive oil, mustard, and lemon zest and give everything a gentle but thorough stir with a fork. You want to make sure the mixture is a harmonious blend of the ingredients.

To prepare the trout: Lightly rinse the skin of the trout under a little running water and pat dry well with paper towels. Season the flesh with salt and pepper (you will season the skin right before cooking) and place 1 slice of ham in each fish. Close the fish and set aside on a plate.

In a pan large enough to fit both trout side by side, heat the olive oil over medium-high heat until it starts to shimmer. Add the remaining slice of ham and cook until it starts to become crispy, about 5 minutes. You’ll want to flip the slice of ham once or twice to ensure maximum crispiness.

Remove the ham from the pan and drain on a paper towel.

Season both sides of the trout with salt and pepper and immediately add both fish to the pan now containing the olive oil and ham fat. Cook the fish over medium heat or until the skin is crispy and the fillets are fully cooked, 5 to 6 minutes per side. Transfer to a plate lined with paper towels.

To serve, place each trout in the center of a plate. Spoon over as much or as little salsa verde as you’d like. Break half of the crispy ham over each plate, add a lemon wedge, and you’re good to go! Serves 2.

Per serving: 533 calories (percent of calories from fat, 57), 56 grams protein, 1 gram carbohydrates, 1 gram fiber, 34 grams total fat (7 grams saturated), 163 milligrams cholesterol, 790 milligrams sodium.

Excerpted from “The Magic of Tinned Fish”by Chris Mcdade (Artisan Books). Copyright © 2021.

Ham-stuffed Trout with Salsa Verde.