Navarraise (à la): The expression “à la Navarraise” applies, in classic cuisine, to preparations from the Basque country involving in the culinary preparations raw ham (Bayonne ham or Serrano ham), peppers, onion, garlic and Espelette pepper powder.
Thus, the Banka trout are stuffed with thin slices of raw ham and “Navarrese” ingredients. They are then sewn and pan-fried in olive oil. They are accompanied by apple ...
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