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This trout with serrano ham is a simple trout dish that was eaten by Hemingway during his days by the Irati river in the Basque Region of Spain. This trout dish from Pamplona is the perfect dinner for one, because it does not require too many ingredients, and it is easy to make. Hemingway's book The Sun Also Rises was inspired by his love of trout fishing along the Irati River.

1 whole trout, cleaned, and de-boned (you can leave the head on or take it off)
2 slices jamón Serrano + 1 more (optional)
1 T all purpose flour
1 sprig of rosemary
1 sprig of marjoram
1 garlic clove, smashed
4 T olive oil
2 oz. Sherry wine vinegar
Salt and pepper
Garnish: chopped parsley

Season the trout’s insides well with salt and pepper.
Place the two slices of ham inside the trout and then close.
Chop up the third piece of ham into medium size pieces.
Heat up the oil in a sauté pan on medium heat, along with the herbs and garlic. Add in the chopped ham. After about 5 minutes, remove the garlic, herbs, and ham from the pan and turn up the heat.
Coat the outside of the trout in flour and shake off the excess.
Add the trout to the pan and let the first side get a nice crisp skin, about 5 minutes.
Flip the trout over and cook through on the other side.
Remove the trout to a plate.
Pour off the excess oil, and then pour in the vinegar. It will sizzle and reduce very quickly. When you have about 1 tablespoon left, pour it out of the pan and onto the fish before serving.
Garnish with the chopped pieces of ham (from infusing the oil) and freshly chopped parsley.
Serves 1.