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Fish, South and mountains

Trout with Bayonne ham and steamed potatoes

Trout with Bayonne ham and steamed potatoes is a fish dish for 4 people, ready in 35 minutes, rated easy, for €4.40 per person. Each trout is stuffed with a slice of Bayonne ham and parsley, then pan seared in butter. The key to success is spooning brown butter over the trout as it cooks, to keep the flesh moist.

Tonight, Basque country trout with a slice of Bayonne ham tucked inside, and steamed potatoes.

Trout with Bayonne ham and steamed potatoes
Total time
35 min
Difficulty
Easy
Cost per person
€4.40
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Pan seared trout takes on a whole new character once a slice of Bayonne ham and a little parsley are tucked inside. As it cooks, the ham crisps slightly at the edges and seasons the fish from within, while the brown butter spooned on at the end adds a toasted, nutty note that ties everything together. Simple, tender steamed potatoes sit alongside without stealing the show.

This is an easy dish to fit into a weeknight, since the whole thing comes together in 35 minutes, but it also has enough charm for a relaxed Sunday family lunch. Kids tend to like whole trout better than a big fish, and the ham standing in for salt gives a mild flavor that suits them well. Mon Chou designed this dinner for the warmer months, from spring through fall.

The ingredients

4 people

Fish counter

  • Whole trout, cleaned 4

Dairy

  • Bayonne ham slices 4 slices
  • Butter 40 g

Fruits and vegetables

  • Lemon 1
  • Parsley 1 sprigs
  • Potatoes 800 g

Pantry

  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Steam the peeled potatoes. 25 min

    Poke them with a knife to check they're cooked through.

  2. Tuck a slice of Bayonne ham and a few parsley sprigs into the belly of each trout.

    Fold the ham in so it doesn't stick out, or it would get too crisp.

  3. Heat the oil and half the butter in a large pan, add the trout and let them brown. 6 min

    Flip them only once, otherwise the skin tears off.

  4. Turn the trout over, add the rest of the butter and keep cooking while spooning the butter over them. 6 min

    Spoon over the brown butter, it keeps the flesh moist.

  5. Serve the trout with a lemon wedge and the steamed potatoes.

    Squeeze the lemon at the last moment so it stays bright.

Our tips to get it right

  • Pick trout of similar size so they all finish cooking at the same time in the pan.
  • Pat the trout skin dry with paper towels before searing, it browns better and sticks less to the pan.
  • Use a pan wide enough that the trout don't touch each other, otherwise they steam instead of browning.

The variations

  • Swap the Bayonne ham for Italian prosciutto if you can't find it, the result stays close.
  • For a fish free version, stuff chicken cutlets with the same ham and parsley, and pan sear them the same way.
  • To save time, cut the potatoes into small cubes, they'll steam in 15 minutes instead of 25.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of dry white wine
  • Green beans instead of potatoes

Storage

This dish is best eaten the same day, since the skin loses its crispness in the fridge. Leftovers keep for 2 days in a sealed container and reheat gently in a pan over low heat. Freezing isn't recommended, the fish flesh turns too soft once thawed.

Questions about this dish

Can I prep the trout ahead of time?

You can tuck the ham and parsley inside the trout a few hours ahead and keep them in the fridge. Steam the potatoes and pan sear the trout right before serving so the skin stays crisp.

What ham can I use instead of Bayonne ham?

A local dry cured ham works well, as long as it's thin enough to cook through at the same pace as the fish. Avoid a thick cut, which would stay raw in the center.

Do I need to scale the trout myself?

Ask your fishmonger to gut and scale the trout, it only takes them a few seconds. At home, scrape the skin with the back of a knife under cold water if needed.

How do I know when the trout is done?

The flesh should turn opaque and flake easily away from the bone with a fork. If it still looks translucent near the bone, cook it for another minute or two.

How long does it take to make a trout with Bayonne ham and steamed potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a trout with Bayonne ham and steamed potatoes?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a trout with Bayonne ham and steamed potatoes cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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