4 trout ration calls
8 slices of ham and cellar
2 potatoes to the bakery (into thin slices)
Olive oil
Flour
Salt

Open the trout by belly and cleaned very well. Dries with a good clean kitchen cloth and add them salt.Then fill each trout with a slice of ham and closed. To prevent out ham or trout break is can sewing needle a wool giving large stitching.Then go for flour and takes to the Pan when oil is hot. Are soft fire and left make inside.The 4 remaining slices of ham takes to the skillet, is given back and back and retiring. Is placed a trout over each slice.