Andorran-Style River Trout
River trout served with ham and golden potatoes, with garlic, parsley and lemon. Serves 4; active preparation is estimated at 5 minutes and cooking at 15 minutes.
This version pairs river trout with cooked ham and golden potatoes. The fish is pan-fried in oil and butter; the ham and potatoes are served alongside, with garlic, parsley and lemon.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Parboil and brown the potatoes
Parboil the potatoes, then cut them into slices or pieces and brown them in a pan or oven. Remove them when tender and golden in places.
Ready to continue when: The potatoes are tender and have browned patches.
7 min - 02
Brown the ham
Briefly brown the ham in a pan, then set it aside when cooked and lightly crisped.
Ready to continue when: The ham is hot and lightly crisped, not burnt.
2 min - 03
Fry the trout and finish the dish
Dry the trout and cook it in a pan with the olive oil and butter. Add the chopped garlic and parsley toward the end. Serve with the ham, browned potatoes and lemon wedges.
Ready to continue when: The trout skin is browned and the flesh looks opaque and cooked through; the garlic is fragrant, not burnt.
6 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.