Pyrenean Trout and Broad Bean Potaje

Experience the essence of Aragon with this innovative dish that combines traditional broad bean stew (potaje) with the exquisite flavors of Pyrenean trout, Teruel ham, seasonal mushrooms, and a refreshing hint of mint. This sophisticated main course highlights the beauty of local ingredients in a delightful, modern twist on classic cuisine.

Ingredients

🫘 300g Broad Beans Habas frescas, shelled
🐟 1 Large Pyrenean Trout Trucha del Pirineo, filleted
🥓 2 tablespoons Teruel Ham Oil Aceite de jamón de Teruel
🍄 150g Seasonal Mushrooms Setas de temporada, sliced
🧄 1 small bunch Tender Garlic Shoots Ajetes tiernos, finely chopped
🧅 1/2 Medium Fuentes del Ebro Onion Cebolla de Fuentes del Ebro, diced
🌿 Fresh mint leaves, for infusing and garnish
🌿 1 Sprig of Mint for garnish
🍚 2 tablespoons Flour or Starch
🛢️ 150ml Cooking Oil
🍲 150ml Liquid/Stock for potaje base
🥛 50ml Cream or Light Sauce
🍣 20g Fish Roe Huevas de trucha/salmón, for garnish
🌱 Microgreens/Herb Sprig for garnish

Instructions

1- Prep the Broad Beans:

• Shell the fresh broad beans. Briefly blanch them in boiling water, then strain and immediately peel the outer skin for tenderness.

2- Prepare the Trout:

• Fillet a large Pyrenean trout, remove the skin, and cut into portions. Lightly dredge the skins with flour.

3- Marinate the Trout:

• Place trout portions in a vacuum bag with Teruel ham oil. Seal using a vacuum sealer.

4- Steam the Trout:

• Cook sealed trout in a combi steam oven at 65°C for 10 minutes.

5- Crisp the Trout Skins:

• Fry coated skins in hot oil until crispy. Remove and drain on paper.

6- Sauté Aromatics:

• Heat oil in a pan, add Fuentes del Ebro onion and garlic shoots, and sauté until fragrant.

7- Add Mushrooms:

• Introduce mushrooms and sauté until cooked through.

8- Assemble the Potaje:

• Add peeled beans, followed by stock to form the base. Stir in mint oil and cream.

9- Serve:

• Plate the potaje in a deep bowl, nestle trout pieces atop, garnish with crispy skins, fish roe, mint, and microgreens. Finish with a drizzle of mint oil.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: Approx. 400 per serving
Proteins: 25g
Fats: 18g
Carbohydrates: 20g
Equipment: Chef's and filleting knives, Vacuum sealer, Combi oven, Frying pan

Cooking Tips

• Precision Cooking: Vacuum–sealing and steaming preserves the trout's moist texture.
• Texture Balance: Crispy fried trout skin adds a delightful contrast to the tender fish.
• Local Flavors: Incorporate regional oils and mint to elevate traditional tastes.

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Pyrenean Trout and Broad Bean Potaje