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Truita de Riu a la Muntanya
Mountain River Trout
A hearty Andorran dish featuring fresh river trout, pan-fried and served with a savory topping of cured ham and herbs, embodying the rustic flavors of the Pyrenees.
ð§ ææ
- 4 medium Whole river trout(cleaned and scaled)
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 tbsp Olive oil
- 150 g Fatty cured ham(thinly sliced and cut into small pieces)
- 2 tbsp Fresh parsley(chopped)
- 2 cloves Garlic(minced)
- 1 for serving Lemon wedges
ðšâð³ äœãæ¹
- 1
Pat the trout dry with paper towels. In a shallow dish, combine flour, salt, and pepper.
- 2
Lightly coat each trout in the seasoned flour mixture, shaking off any excess.
- 3
Heat olive oil in a large skillet over medium-high heat. Carefully place the floured trout in the hot skillet.
- 4
Fry the trout for about 4-5 minutes per side, until golden brown and cooked through. Remove the trout from the skillet and set aside on a plate.
- 5
In the same skillet, add the chopped ham and minced garlic. Sauté for 2-3 minutes until the ham is slightly crispy and the garlic is fragrant.
- 6
Stir in the chopped fresh parsley. Spoon the ham and garlic mixture over the cooked trout.
- 7
Serve immediately with lemon wedges on the side.
ð¡ ããã®ã³ã
- âEnsure the trout is completely dry before flouring for a crispier coating.
- âDo not overcrowd the pan; cook the trout in batches if necessary.
- âUse good quality fatty cured ham for the best flavor.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a splash of white wine to the ham and garlic mixture for extra flavor.
- Garnish with fresh oregano or thyme along with the parsley.
- Serve with a side of roasted potatoes or a simple green salad.