Mona Basin Ham-Stuffed Trout
James Newland
Greenwood Ranches
Bell Fourche, South Dakota

Combine all ingredients but ham and trout. Add salt and fresh ground black pepper to taste. Stuff each trout with a slice of ham and enough crumb mixture to fill body cavity. Close with a skewer if necessary. Put about ¼ c olive oil in a heavy cast iron or earthenware dish, add fish and put into oven at 350° until done, 15 to 20 minutes. While fish are in the oven, heat ¼ cup each butter and olive oil in a heavy pan on stove top. Add finely minced garlic, 1 tsp. paprika, 1 tbsp. fresh minced or ½ tsp dried basil and ½ cup cream sherry. Cook over a high flame stirring constantly until liquid is somewhat thickened. When the fish are done, cover with sauce and garnish with cress and twist of lemon.