PreparationFinely cut the Parma ham, chop a sage leaf or cut in fine strips, mix with pepper and seasoning powder (e.g. Aromat, a flavor enhancer). Place Trout in a marinade of oil, lemon juice and salt (minimum one hour before baking).
Remove trout, fill and return to the marinade. Sprinkle with breadcrumbs and add a few flakes of butter.
Bake in a preheated oven at 220 °C. Baking time depends on the size of the trout.
Before serving sprinkle with parsley
Source: Recipe by Charlotte Lehmann, www.schweizerfisch.ch
1 slice Parma ham
1 sage leaf
1 TBS oil
1 TSP salt or seasoning salt
½ TBS bread crumbs; turn Trout in the crumbs
50 g butter