Trucha a la Andorrana
Trucha a la Andorrana is a traditional Andorran dish featuring fresh trout wrapped in ham and pan-fried to perfection. Originating from the Pyrenees, this recipe is a testament to Andorra’s mountain cuisine, where simple, high-quality ingredients shine. The combination of mild, flaky trout and salty, crispy ham creates a balanced and delicious flavor, making it a favorite in local households and restaurants alike.
Ingredients
- 2 whole fresh trout (about 1 lb / 450g each), cleaned and gutted
- 4 thin slices of cured ham (such as Serrano or Iberico)
- 2 tbsp (30ml) olive oil
- 2 cloves garlic, minced
- 1/2 cup (120ml) dry white wine
- 1 tbsp (15g) butter
- 1/2 tsp salt (optional, as the ham is salty)
- 1/4 tsp black pepper
- 1 tbsp (15g) fresh parsley, chopped
- Lemon wedges for serving
Instructions
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Prepare the Trout
Pat the trout dry with paper towels and season lightly with black pepper.
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Wrap with Ham
Carefully wrap each trout with 2 slices of cured ham, ensuring it covers most of the fish.
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Sear the Fish
Heat olive oil in a large pan over medium heat. Place the trout in the pan and cook for 4-5 minutes per side, until the ham is crispy and the fish is golden brown.
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Add Garlic and Wine
Lower the heat, add minced garlic, and sauté for 30 seconds until fragrant. Pour in the white wine and let it simmer for 2-3 minutes to enhance the flavor.
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Finish with Butter
Add the butter to the pan, basting the fish with the sauce for extra richness.
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Serve
Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges.
Serving
Trucha a la Andorrana pairs well with roasted potatoes, sautéed vegetables, or a fresh green salad. A glass of dry white wine, such as Albariño or Sauvignon Blanc, complements the dish beautifully.
This Andorran-style trout recipe is a perfect way to enjoy fresh fish with a touch of mountain tradition. Quick and easy to prepare, Trucha a la Andorrana is a dish that brings the flavors of the Pyrenees straight to your table.
