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

Prepare the Trout Pat the trout dry with paper towels and season lightly with black pepper.

Wrap with Ham Carefully wrap each trout with 2 slices of cured ham, ensuring it covers most of the fish.

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.

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.

Finish with Butter Add the butter to the pan, basting the fish with the sauce for extra richness.

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.