• 1 shallot - diced
  • 1 cup sliced mushrooms (I use frozen white caps & defrosted in microwave. Save their liquid)
  • 4 table spoons bread crumbs
  • 1 slice of ham - prosciutto or boiled ham
  • a few salted capers - rinsed (optional)
  • dry white wine - a few table spoons
  • olive oil
  • flour for dredging


Have a fish monger fillet a medium sized trout.... Salt & pepper both pieces and set aside.

In a small pan add shallot & capers to 2 or 3 table spoons olive oil - cook until translucent then add mushrooms and cook until are lightly golden, add wine - reduce then add bread crumbs and liquid from mushrooms..... reduce to a paste. Let cool. Lay slice of ham on the inside of a fillet, spoon the stuffing on and close. It'll stick together. Dredge both sides in flour.  Fry in hot olive oil - you shouldn't need too much oil but you do want the skin crunchy. Made this weekend inspired by a Spanish recipe from La Mancha. I used sea bass.