Clean the trout thoroughly and
fill each of them with a slice of ham from Teruel.
Next, season them on both sides.
Trout served with Teruel ham.
Coat them in flour and fry
them in a frying pen together with the garlic cloves in plenty of olive
When they are golden, transfer them to a plate, soaking up
any excess oil with kitchen paper.
Garnish with a slice of lemon and serve.