Entree: Andorra – Central Culinary Region – Truites de Riu (Pan-fried mountain river trout seasoned simply with garlic, lemon, and parsley)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 9 min

Total 20 min

Ingredients

- 4 whole river trout, gutted and scaled, approx. 7–8 oz (200–225 g) each
- 1 tsp (5 g) coarse salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour for dusting
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 g) unsalted butter
- 2 cloves garlic, minced
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges (for serving)

Instructions

1. Rinse trout and pat dry with paper towels; season cavity and skin lightly with salt and pepper. Dredge each trout in flour, shaking off excess.
2. Heat olive oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat until shimmering. Add trout, skin-side down, and cook 3–4 minutes until skin is crisp and golden.
3. Carefully flip trout and add remaining 1 tbsp (15 g) butter and minced garlic to the pan. Spoon melted butter and garlic over the fish and cook 2–4 more minutes until flesh is opaque and flakes easily.
4. Remove trout to a serving platter. Stir lemon juice and chopped parsley into pan juices, spoon over fish, and serve immediately with lemon wedges.