Trout Fillet with Serrano Ham and Thyme Potatoes

Preheat oven to 200 degrees. Rinse the potatoes and cut them in half lengthwise. Place the halves with the cut surfaces facing up* in a roasting pan greased with olive oil. Season with sea salt, pepper and thyme and cook for 40 minutes.

Put the unpeeled garlic cloves in a small ovenproof dish, place in the oven with the potatoes and cook for 15 minutes. Cool the garlic a little bit and peel it.

Remove the peel from the shallots and finely dice them. Boil white wine in a small saucepan by half. Add sherry and shallots. Pour the vegetable soup, add the juice of one lemon, spices, sugar and whipped cream and boil the sauce to a third of the liquid. Add salt, remove the bay spice and put the sauce in a tall container together with the garlic cloves. Beat with a hand mixer until creamy.

Cut the Serrano ham into strips about 5 cm wide. Heat half of the olive oil in a non-stick frying pan and roast the ham until crispy. Drain on kitchen roll.

Season the trout fillets with the juice of one lemon, sea salt and pepper.

Heat the remaining oil and fry the fish fillets on the skin side in 2- 3 min. Turn**, remove the frying pan from the heat and cook the fish fillets in a few minutes.

Remove, drain on kitchen roll and keep warm.

Whip the sauce from scratch until creamy. Cover the trout fillets with ham. Cover with the garlic sauce and

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