Pan-fried trout with mountain-cured ham and bacon (Truites comme en Sare) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 129) by Paula Wolfert

  • cornmeal
  • parsley
  • thyme
  • trout
  • jambon de Bayonne
  • applewood smoked bacon
  • EYB Comments

    Can substitute prosciutto or serrano ham for jambon de Bayonne.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute prosciutto or serrano ham for jambon de Bayonne.

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