
Note
Smoked ham will do at a pinch if you can’t find Portuguese presunto; but you do need the smokiness for authenticity.
Portuguese Trout Wrapped in Smoked Ham
Ingredients
- For serving
Directions
Wrap the trout carefully in their ruby-red jackets and set aside.
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.
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.
Serve, if desired, with plain-boiled potatoes dressed with the reserved bits of crackling and the pan drippings.
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