We served with trucha a la piedra alongside espinaca and trinxat for a glorious Andorran meal. Trout is found in the crystal clear rivers in the tiny nation of Andorra. The fishing season in the high mountains is between mid-March to mid-November. You can find the native brown trout, as well as rainbow and brook trout. Andorrans also love to catch them on a fly. I would love to go fishing in Andorra, how about you?
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Trucha a la piedra - Grilled Trout on slate seasoned with parsley, oregano, savory & lemon
- 4 fresh rainbow trout cleaned
- 2 lemons one sliced in rounds the other in wedges.
- 8 sprigs of fresh flat leaf parsley
- 4 sprigs of fresh savory
- 4 few sprigs of fresh oregano
- 4 pieces of salt cured bacon
- Lemon pepper to taste
- Sea salt to taste
- Olive oil
- 2 12 x12 pieces of slate…. Optional You can find them at your local hardware store, that carries flooring material.
Sprinkle the interior of the cleaned trout with sea salt and lemon pepper.
Stuff each trout with a spring of parsley, savory and oregano. (If you can’t find savory try tarragon instead)
Stuff each trout with 2 or 3 slices of lemon
Rub the exterior of the fish with olive oil
Place a piece of bacon and then fish on top onto the slate. You should be able to cook two trout per slate.
Heat the grill to a medium high heat.
Place the slate with the fish on the hot grill.
Cook until nicely charred and then flip…. Take care not to overcook the fish, and leave the bacon on the bottom to flavor the other side of the fish.
Carefully remove the slate from the grill, placing the slate on hot pads.
Garnish with the left over parsley springs and lemon wedges.
The slate stays nice and warm for quite some time.
Dig in…. squeeze a little extra lemon and enjoy!