Ardennes Trout Recipe

• 4 x river trout about 200g each
• 1 Tbsp. oil
• 4 Tbsp. flour
• 50 gm raw ham fat finely minced
• 30 gm clarified butter
• 2 x shallots finely minced
• 150 ml dry white wine
• 350 ml double cream
• 75 gm raw Ardennes ham cut into small batons or possibly sticks
• 1 Tbsp. minced parsley
• 1 x salt and freshly grnd pepper

1. Cut off the trouts fins and gills with scissors and remove the intestines through the gills.
2. Wash the trout in very cool water to remove all trace of intestines then pat dry with kitchen paper.
3. Season lightly dip a finger in oil and smear a light film over the fish.
4. Roll them in flour tap to remove excess and lay them on a plate.
5. Heat the ham fat in a frying pan set over low heat add in the clarified butter and increase the heat.
6. When the fat is very warm put in the trout and cook for 4 min.
7. Turn the fish with a palette knife and cook for another 4 min till golden brown on both sides.
8. Put the trout on a serving dish and keep hot.
9. For the sauce pour off half the fat from the pan.
10. Put in the shallots and sweat over low heat for 2 min then add in the white wine and reduce by half.
11. Add in the cream and reduce till the sauce is thick sufficient to coat the back of a spoon lightly.
12. Put in the ham simmer for 2 min season and stir in the minced parsley.
13. Pour the warm sauce over the trout sprinkle with parsley and serve at once.
14. Serve with plain boiled potatoes.
15. serves 4cooking time 8 minprep time 20 minutes

trout, oil, flour, ham fat, butter, shallots, white wine, cream, ardennes ham, parsley, salt

Taken from cookeatshare.com/recipes/ardennes-trout-69316 (may not work)