I clearly remember that back in my childhood mixing meat and fish or seafood in the same plate was a big no no and of course, if both meat and fish were in the menu, fish would always be served as the first course (we were a three course+coffee lunch type of household, yes even on weekdays).
Things changed in the late nineties and the first time I had Rainbow trout with serrano ham was during one of my mother’s visits to the UK. Nowadays I even cook scallops with chorizo (and they are amazing). Things have evolved for the better. I like it with potatoes but you could have it with rice too.
My husband doesn’t really do fish so this time I bought both a whole trout and a fillet so that husband wouldn’t have to deal with the bones. Despite initial complaints, he ate the whole thing.
I did it all in the Thermomix, the trout in the base of the Varoma, the potatoes on the Varoma tray and in the meantime I cooked a pot-luck vegetable soup to use up vegetables I had left in the fridge. But I give you options for other kitchen gadgets too.
This is a really easy recipe, perfect with a crisp white wine like, of course, my favourite: albariño. Ready?
- Whole rainbow trout or a nice juicy fillet per person
- Serrano ham, you will need about 3 slices per fillet/trout (if you can’t find serrano ham, you can try parma ham or prosciutto, something to that effect)
- 1 onion
- 1 tomato (optional, I usually do it with tomato but kind of ate it at lunch today without thinking)
- Salt and pepper
- Potatoes, thinly sliced (calculate 2 medium potatoes per person)
- Extra virgin olive oil
- A piece of baking parchment, enough to more than cover the base of the Varoma so that the juices don’t drip into your soup
- Lemon wedges
Thermomix / Varoma
1. Place 800 g hot water in the Thermomix bowl [as I was doing a soup I first chopped one onion, 5 secs speed 5, and sautéed it 5 minutes speed 1, added the vegetables (carrot, courgette, broccoli) and sautéed them 5 minutes speed 1 and then added approx. 800 g hot water].
2. Dampen the baking parchment, scrunch it up and lay flat on the base of the Varoma, then place on top the whole trout/s (fed with the onion, serrano ham and tomato, if using, like in the photos) or the fillet with the onion and tomato on top and then wrapped with the serrano ham (in my case it was both, side by side, see photo below). Season with salt and pepper and drizzle with extra virgin olive oil.
3. Place the sliced potatoes on the Varoma tray, no need to season, cover with the lid.
4. Put the Varoma in place: Varoma temperature, speed 1, 25 minutes (the time may vary depending on the size of the trout). Serve with lemon wedges, I love steamed potatoes drizzled with a bit of extra virgin olive oil and lemon.
5. Blend your soup, save it for lunch for the next day.
If you don’t have a Thermomix but you have a multi-level steamer
Follow same as above (minus the soup) and Thermomix programming and possibly adapt timings to your steamer.
Preheat oven to about 200ºC (180º fan), place the whole trout fed with the serrano ham, onion and tomato or the fillet wrapped in the ham, onion and tomato and then either create a parcel with baking parchment or foil, place in oven for approximately 20-25 minutes.
Boil the potatoes separately, you probably need about 10 minutes from boiling.
Let’s not forget: Serve with Spanish flair!
PS- I need better lighting in my kitchen, don’t I?