2 slices of jamón serrano
flour to coat the fish
a little oil
1 lemon (optional).
Cut open the trout lenghwise, remove the guts and clean with cold water.
Cut the slices of jamón serrano into two and place one piece inside each of the trout.
Sprinkle with salt and pepper taking care because jamón is already salty, and then coat in flour.
Warm up oil in a frying pan and fry the trout until golden on both sides.
Dry the fish on kitchen paper to remove the leftover oil.
You can use a lemon for decoration and to give a touch of flavour to the fish.