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Ingredients (2 servings)
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310 g Iglo Forelle
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60 g Rollitos Jamón Serrano
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170 g Bonbel Cremig und Würzig
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1 Packung Efko Delikatess Gurken
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20 ml Olivenöl
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Salz und Pfeffer
Preparation
- Pat the thawed trout dry, season lightly with pepper, and wrap it with the Serrano ham from the Rollitos.
- Heat olive oil in a pan and fry the fish on both sides over medium heat for about 8 to 10 minutes until crispy.
- Cut the Bonbel cheese into smaller pieces, place it on the trout during the last 2 minutes of cooking, and cover with a lid to let it melt.
- Drain the pickles, cut them into bite-sized pieces, and serve them as a fresh side dish alongside the gratinated fish.
