Truchas a la andorrana
Despite being landlocked, Andorra has many clear rivers teeming with fresh fish. The air at such high altitudes can be extremely beneficial to the respiratory system. Consider the taste of fresh-water trout caught in a beautiful, pure river produced by nature high in the Pyrenees. These sparkling rivers are highly valued and are regulated by the government. While Andorrans consume a lot of beef, they also eat a lot of fish. This explains why Trucha a la Andorrana is a family favorite that is always served in elegance.
It's a straightforward dish comprised of seasoned, grilled fish wrapped in ham. As an accompaniment, an almond sauce is made with parsley, hard cheese, white almonds, and extra virgin olive oil. Trucha a la Navarra comes in a variety of forms, the most basic of which being fried whole fish packed with pieces of jamón serrano. This version is the simplest and should take no more than 15 minutes to create. The end result is a delicious dish made from what is possibly Spain's most versatile fish in terms of the variety of cuisines it appears in.
Ingredients
- 4 fresh rainbow trout cleaned, 2 lemons one sliced in rounds the other in wedges, 8 sprigs of fresh flat leaf parsley, 4 sprigs of fresh savory, 4 few sprigs of fresh oregano, 4 pieces of salt cured bacon, Lemon pepper to taste, Sea salt to taste, Olive oil
Instructions
- Pre-heat the oven to 200°C/400°F/Gas Mark 6.
- Rub the inside of each trout with a piece of garlic. Place two slices of the streaky bacon inside each trout and place on a baking tray that has been greased with butter, drizzle with some olive oil and sprinkle some sea salt and a few turns of black pepper.
- Bake in the oven for 20 minutes until the fish is cooked through – the eyes will have turned white and the flesh will be soft to touch.
- For the almond pesto, place all the ingredients in a food processor and blend until well mixed but the pesto is still coarse.
- Serve the baked trout with a spoonful of the pesto.
