There are many versions of this traditional recipe which hails from the Spanish region of Navarra. My version of Trucha a la Navarra uses salmon fillets, but cod or monkfish is equally good. The distinct nutty flavor of the Serrano ham and the slightly sweet taste of the sherry vinegar make this dish pop with flavor.
Yield: 4 servings
Time: 20 minutes
Ingredients:
- 4 salmon fillets of 8 oz (225 g) each, cut from the centerpiece and of equal size
- 4 slices of Spanish Serrano ham
- 1/4 cup (60 ml) + 2 Tbsp of extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 fresh red chile, sliced thinly crosswise
- 3 Tbsp flat-leaf parsley, chopped
- 4 Tbsp sherry vinegar
- salt and pepper to taste
Preparation:
Preheat oven to 350°F /175°C.
Season fillets with salt and pepper. Wrap 1 slice of ham tightly around each fillet. Heat 2 tablespoons of olive oil over medium high heat in a skillet large enough to accommodate 4 fillets. Place wrapped fillets seam side up first in the skillet. Cook for about 7-8 minutes turning once. Set aside.
Transfer wrapped fillets seam side down on a baking sheet lined with baking paper. Place in oven to keep it warm while preparing the sherry dressing.
In the same skillet, heat remaining 1/4 cup (60 ml) olive oil over medium heat. Add garlic and cook it for 2 minutes. Add the red chile slices and cook for 1 minute longer. Add vinegar, parsley, and salt if necessary. Give the skillet a good swirl to mingle the flavors.
Serve salmon fillets on warmed plates and spoon over the garlic-chile dressing.
A salad with simple greens and a crusty bread to mop up the juices is all you need.
