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.