Truita de Riu a l’Andorrana (Pan-Seared Pyrenean Trout with Jamón & Herbs) – Authentic Andorra Recipe
Cold-water Pyrenean river trout pan-seared crisp with savory cured ham, garlic, and mountain herbs.
- Country of Origin
- 🇦🇩 Andorra (Southern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Fresh rainbow trout fillets, Crisp serrano ham ribbons (or capers), Roasted baby potatoes, Garlic, Flat-leaf parsley
Ingredients for Truita de Riu a l’Andorrana (Pan-Seared Pyrenean Trout with Jamón & Herbs) (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh rainbow trout fillets, prepped into bite-sized pieces
- 1.5 cups crisp serrano ham ribbons (or capers), washed and trimmed
- 1 cup roasted baby potatoes
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Andorra seasoning (flat-leaf parsley, lemon juice, dry white wine)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add fresh rainbow trout fillets and crisp serrano ham ribbons (or capers) along with flat-leaf parsley, lemon juice, dry white wine, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with roasted baby potatoes and serve straight from the skillet.