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Recipe From
Jamie Magazine
By Andy Harris
Tap For Ingredients
Method
Season the trout. Julienne the ham, pick and finely chop the parsley leaves, then place half into the trout cavities.
Carefully roll the trout in flour.
Over a medium heat, melt the butter and oil in a frying pan that fits both fish. Fry the trout for 5 minutes on each side, or until cooked and golden on the outside.
Add the cider and cook for 2 minutes, till bubbling and reducing.
Scatter over remaining ham and parsley. Place on plates and drizzle with sauce left in the pan to serve.