Experience the authentic taste of the Pyrenees with our exquisite Andorran Trout recipe, a dish that combines the delicate flavors of fresh trout with the rich, savory notes of crispy Serrano ham. Accompanied by comforting boiled potatoes dressed in creamy garlic aioli, this meal is a celebration of Spanish and Andorran culinary traditions.

Ingredients

🐟 1 kilogram whole trout
🥓 Slices of Serrano ham
🌾 Flour, for coating
🧂 Salt
🌶️ Pepper
🛢️ Abundant frying oil
🥔 2 potatoes, peeled and diced
🧄 1 clove garlic
🥚 1 egg
🍎 1 teaspoon vinegar or lemon juice
🌿 Fresh parsley, finely chopped
🛢️ 200-250 ml mild oil

Instructions

1- Boil Potatoes:

• Place peeled and diced potatoes in a saucepan
• Cover with water and add a pinch of salt
• Boil until tender yet firm, about 10-15 minutes

2- Make Aioli:

• In a blending cup, add garlic, egg, a pinch of salt, and vinegar
• Cover with mild oil
• Using the Ufesa Optima 1200 hand blender, blend from the bottom upwards until a thick aioli forms

3- Mix:

• Drain potatoes using a colander
• Transfer to a glass bowl and gently mix with a generous amount of aioli
• Sprinkle chopped parsley over the top, then refrigerate

4- Crisp Ham:

• Heat oil in a frying pan
• Fry Serrano ham slices until dark red and crispy
• Drain on paper towels

5- Prep Trout:

• Season cleaned trout with salt and pepper
• Coat evenly with flour
• Using the same oil, fry trout until golden brown, approximately 5-7 minutes on each side
• Remove from the pan when cooked through

6- Plating:

• On a white serving plate, place fried trout and arrange crispy Serrano ham on top
• Serve alongside chilled potato aioli

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 servings
Equipment: Spoon, Frying pan with orange silicone handles, Forks, Ufesa Optima 1200 Hand Blender, Blender cup/beaker, Small stainless steel saucepan, Induction cooktop, Small cup/bowl for salt, Colander, Glass bowl, Paper towels, White round serving plate, Teal/blue woven place mat

Cooking Tips:

• Aioli Technique: Keep the hand blender still at the bottom of the cup while blending to achieve a perfect emulsification before moving upwards.
• Gentle Mixing: Rotate the bowl rather than using a spoon to mix potatoes, preserving their shape.
• Oil Flavor: Frying trout in ham-infused oil enhances its flavor.

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Andorran Trout with Crispy Serrano Ham