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    Home » Recipes » Main Dish

    Trucha a la piedra - Grilled Trout on slate seasoned with parsley, oregano, savory & lemon

    May 22, 2014 By Darlene at International Cuisine

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    Trucha a la peidra is what this amazing dish is called.  Grilled trout is fun to make and cooking it on slate makes for a wonderful presentation. The spices and lemon, flavor the trout beautifully, and you can never go wrong adding a bit of bacon. I used a salt cured bacon and it was delicious!

    Andorra Trout

    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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    5 from 3 votes

    Trucha a la piedra - Grilled Trout on slate seasoned with parsley, oregano, savory & lemon

    A simple and fun main course from Andorra
    Course Main Dish
    Cuisine Andorra
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4
    Calories 32kcal
    Author International Cuisine

    Ingredients

    • 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.

    Instructions

    • 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!

    Nutrition

    Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 32mg | Calcium: 55mg | Iron: 1mg

     

     

    More Andorra

    • Escargot Bolets Fordices (Escargot stuffed mushrooms)
    • Trinxat ( Andorran Potato, Cabbage and Bacon Hash)
    • Espinaca a La Catalan (Andorran style Spinach)
    • Crema de Catalan- Andorran Custard
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    Filed Under: Andorra, Main Dish, Recipes

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