This dish is very much what this program is all about, which is taking in the local food traditions wherever you go. Sometimes when you’re hungry, it’s better to keep things simple, with quality ingredients and a well-packed backpack. Then you do not have to sit with growling stomach for long.
Light the grill. Lightly grease four sheets of aluminum foil with butter. Season the filets with sage and sea salt.
Wrap each trout filet in a slice of ham and place them on sheets of aluminum foil. Garnish them with a dollop of butter and fold them into small packets. Place the packets directly over the charcoal. Let them grill for about 10-15 minutes.
Serve straight from the aluminum packets with good sourdough bread.