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!