A supremely elegant dinner dish, Truites au Jambon (trwect oh jahm-bohn) is remarkably easy to prepare. Serve it wit/i tiny new boiled potatoes and a green vegetable, and to drink a well-chilled dry white wine.
4 SERVINGS medium-sized trout, cleaned and with the eyes removed thin slices smoked lean ham
3 oz. butter
2 fl. oz. dry white wine juice of
2 lemon a
8 large mushrooms, wiped clean and chopped
2 teaspoon salt
½ teaspoon white pepper
2 fl. oz. double cream
1 lemon, sliced
1 tablespoon chopped fresh parsley
Roll each trout in a slice of ham and, if necessary, secure with string or a wooden cocktail stick. Set aside.
Finely chop the remaining slice of ham and set aside.
In a large frying-pan, melt 2 ounces of the butter over moderate heat. When the foam subsides, place the trout in the pan.
Sprinkle over the wine and lemon juice. Cook the trout for 2 minutes on each side.
Meanwhile, in a small saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the mush-rooms and cook, shaking the pan frequently, for 3 minutes or until they are just tender.
Remove the pan from the heat and transfer the mushrooms and cooking liquid to the frying-pan containing the trout.
Add the chopped ham, salt and pepper. Cook for about 8 minutes or until the fish flesh flakes easily when tested with a fork.
Remove the pan from the heat. With a fish slice or spatula, carefully transfer the trout to a warmed serving dish. Remove the string or cocktail sticks, if used. Set aside and keep warm.
Return the pan to moderately high heat and bring the cooking liquid to the boil, stirring constantly. Cook for 1 minute.
Reduce the heat to low and stir in the cream. Cook gently, stirring constantly, for 1 minute.
Remove the pan from the heat and spoon the sauce over the trout. Garnish with the lemon slices and parsley and serve at once.