Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil

[the_cooking_mom]

Очень вкусная рыба получилась! Я отдельно масло не делала, а просто добавила чеснок, острый перец, соль и серано хэм на филе и зепекла.

ix 8-ounce trout fillets, with skin

Salt

Freshly ground pepper

6 thin slices of Spanish serrano or Ibérico ham

1/4 cup plus 2 tablespoons extra-virgin olive oil

6 garlic cloves, thinly sliced

1 fresh red chile, thinly sliced crosswise

3 tablespoons chopped parsley

2 tablespoons sherry vinegar

Preheat the oven to 325°. Season the trout fillets with salt and pepper. Press 1 slice of ham onto the skinless side of each fillet.

In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Add 3 of the trout fillets, ham side down, and cook over moderately high heat until the ham is crisp, about 3 minutes. Turn the fillets and cook until the skin is crisp, about 1 minute. Transfer the trout fillets to a large rimmed baking sheet, ham side up. Cook the remaining fillets in 1 more tablespoon of olive oil and transfer to the baking sheet. Keep the fish warm in the oven.

In the skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the chile and cook for 1 minute. Add the parsley, vinegar and a pinch of salt. Remove the skillet from the heat.

Transfer the trout to plates, ham side up. Spoon the chile-garlic oil over the fish and serve right away.

Источник: https://www.foodandwine.com/recipes/pan-seared-trout-serrano-ham-and-chile-garlic-oil