Trout – Trout cooked Navarran style is sautéed stovetop with a thin slice of ham inserted between the filet. The trout is first salted and coated in flour, and the ham inserted into a cut made lengthwise through the filet. It is then sauteed over low flame (but with very hot oil) until cooked through the center. Extra slices of ham are cooked along with the fish, and then placed on the dish under the filet before serving.
