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Trucha a la Andorrana
A classic Andorran dish featuring river trout, a staple in the landlocked country, prepared 'a la Andorrana' style, typically grilled or pan-fried and served with a rich almond sauce and often wrapped in ham.
đ§ Ingredienser
- 4 medium River trout(cleaned, about 200-250g each)
- 8 slices Prosciutto or thin-sliced ham
- 100 g Almonds(blanched)
- 2 cloves Garlic
- 1/2 bunch Fresh parsley
- 30 g Hard cheese(grated (e.g., Manchego or similar))
- 4 tbsp Olive oil
- 1/2 Lemon(for juice)
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Prepare the almond sauce: In a mortar or food processor, combine the blanched almonds, garlic cloves, parsley, and grated hard cheese. Pound or process until a coarse paste forms.
- 2
Gradually add the remaining olive oil and a squeeze of lemon juice to the almond mixture, stirring until you achieve a creamy, sauce-like consistency. Season with salt and pepper to taste.
- 3
Pat the trout dry with paper towels. Season the inside and outside of each trout with salt and pepper.
- 4
Wrap each seasoned trout with two slices of ham, ensuring it's fully covered.
- 5
Heat a skillet over medium-high heat. You can lightly oil the pan or use the fat rendered from the ham if it's sufficiently fatty.
- 6
Carefully place the ham-wrapped trout into the hot skillet. Cook for approximately 5-7 minutes per side, or until the ham is golden and crispy, and the fish is cooked through.
- 7
Alternatively, you can grill the ham-wrapped trout over medium heat for a similar amount of time, turning occasionally.
- 8
Serve the cooked trout immediately, drizzled generously with the prepared almond sauce. Garnish with extra parsley or a lemon wedge if desired.
đĄ Proffstips
- âEnsure the almonds are blanched to achieve a smoother sauce.
- âDon't overcook the trout; it should be flaky and moist.
- âAdjust the lemon juice in the sauce to your preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of cayenne pepper to the almond sauce for a touch of heat.
- Serve with a side of roasted vegetables or boiled potatoes.