TROUT WITH PARMA HAM - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

Lake Crystal Salt
4 trout, cleaned
Black pepper
4 slices Parma ham
125g smoked bacon, diced
2 cloves garlic, cut into fine slivers
Olive oil
Plain flour for coating

METHOD

• Wash the fish well and dry thoroughly.
• Season inside and out with Lake Crystal salt and pepper.
• Put a slice of ham inside each trout and close with cocktail sticks or poultry pins.
• Coat with flour, shaking off any excess.
• Put 2 tablespoons of olive oil in a pan and cook the bacon until the oil runs.
• Add the garlic and continue to cook for another couple of minutes.
• Remove the bacon and garlic from the pan and set to one side on absorbent paper.
• Cook the trout in the remaining oil until golden brown all over and cooked right through.
• Serve immediately, scattered with the diced bacon and garlic.

Lake Crystal natural lake salt - an organically certified fine food salt developed for the food enthusiast, discerning cook and the health conscious consumer.