Step 1 Briefly blanch the leaves in boiling water then refresh in iced water, drain well.
Step 2 Place them in a food blender with the mustard, capers, anchovies and a good turn of pepper.
Step 3 Blend together and slowly trickle in the rapeseed oil until you have a smooth emulsified sauce.
Step 4 This will keep in the refrigerator for up to a week.
Step 5 Wrap each fillet in a slice of cured ham.
Step 6 Heat a heavy-bottomed frying pan until barely smoking and add a drizzle of rapeseed oil.
Step 7 Carefully push down the fillet of trout into the pan and hold for a few seconds.
Step 8 Reduce the heat a little and cook on that side until crispy and golden.
Step 9 Turn the fillet over and then turn off the heat and allow to finish cooking gently for a minute or two.
Step 10 Serve with the salsa verde a few new potatoes & a fresh green salad for a lovely spring lunch.