Stuffed Trout with Purple Potato Gratin

Ingredients

• 1/2 pound smoked ham, sliced 1/4 inch thick and cut into 1/4-inch dice
• 1 tablespoon coarsely chopped mint
• 1 tablespoon coarsely chopped parsley
• Six 8- to 10-ounce boneless, butterflied trout, heads removed
• 3 tablespoons extra-virgin olive oil, plus more for rubbing and drizzling
• Salt and freshly ground pepper
• 3 medium purple potatoes (1 pound), scrubbed
• 1/2 pound fresh fava beans, shelled (1/2 cup)
• 3 garlic cloves, minced
• 1 small red onion, cut into 1/2-inch dice
• 1 small red bell pepper, thinly sliced
• 1 cup hominy, drained (from a 15-ounce can)
• 3 ounces skinless, boneless smoked trout, flaked
• 1/2 pound fresh mozzarella, sliced crosswise into 6 rounds
• 3 tablespoons freshly grated Parmesan cheese
• 1/4 cup plus 2 tablespoons vegetable oil

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