Portuguese Trout Cooked in Smoked Ham Overcoats

Portuguese Trout Cooked in Smoked Ham Overcoats Recipe

Wrapped in a deep red jacket of presunto and fried in bacon drippings, this is trout as they like it in the royal city of Bragança, seat of Portugal’s monarchs. The smoky richness of the ham and golden fat makes this one of the most delicious ways of preparing delicate river fish.–Elisabeth Luard


Smoked ham will do at a pinch if you can’t find Portuguese presunto; but you do need the smokiness for authenticity.

Portuguese Trout Cooked in Smoked Ham Overcoats Recipe

  • Quick Glance
  • 30 M
  • 30 M
  • Serves 4


  • 4 fine fat trout, gutted, heads left on
  • 4 thin slices of lean presunto (smoked salt-cured ham)
  • 2 thick slices of bacon, with plenty of fat, chopped small
  • For serving
  • Waxy golden potatoes, plain-boiled with or without their skins


  • 1. Wrap the trout carefully in their ruby-red jackets and set aside.
  • 2. Heat the diced bacon in a heavy pan and fry gently until it yields up all its fat. Remove and reserve the crisp little scraps of crackling.
  • 3. Fry the trout gently in the drippings: allow about 10 minutes, turning the fish over once to brown the other side. It’s done when the flesh feels firm to the finger.
  • 4. Serve with plain-boiled potatoes dressed with the reserved bits of crackling and the pan drippings.
Hungry for more? Chow down on these:

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.


Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail