Pan-fried trout finished with crisp cured ham and its savoury pan juices.
Visit Andorra identifies fatty cured ham as the defining companion to this trout dish. This version uses ready-cleaned trout and a light flour coating.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 4
- Difficulty
- Easy
- Cuisine
- Andorran
The recipe
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Before you start
Prepare and measure the ingredients before cooking. Use the texture and temperature checks in the method as well as the estimated timing.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Large frying pan paid link
- Fish slice paid link
- Food thermometer paid link
Method
Pat the cleaned trout dry. Season lightly with salt and pepper, dust with flour and shake off excess.
Warm the oil in a large frying pan over medium heat. Cook the trout in two batches if needed, usually 5–7 minutes per side. Turn carefully with a fish slice.
Check the thickest flesh reaches 63°C, without touching the backbone with the probe. Transfer to warm plates.
In the same pan, fry the ham for 1–2 minutes until its fat renders and the edges crisp. Place it over the fish and spoon over a little pan oil. Serve immediately and take care with the bones.
Chef’s notes
A crowded pan steams the fish. If the coating darkens before the fish is cooked, lower the heat.
Tips and variations
Trout fillets can be used as a variation; start checking after 3–4 minutes on the first side and cook to the same internal temperature.
Serve with
Serve with potatoes or a fresh tomato salad. Ham may be laid over the fish rather than stuffed inside.
Storage
Refrigerate promptly at 4°C or below. Use within 1 day and reheat to 74°C. Refrigerate perishable food within 2 hours, or 1 hour when the surroundings exceed 32°C.
Nutrition per serving (estimated)
Nutrition has not been calculated. Values depend on the ingredients and serving size.
Allergens
Contains fish and wheat/gluten. Check the cured-ham label.
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Questions
Can I omit the ham? You can make plain fried trout, but the ham is central to this Andorran preparation.
Is the fish boneless? No. Whole trout contains bones.
Sources and recipe context
Kitchen testing confirmed by Sixto Carreon on 3 November 2026. This is an editorial adaptation. Adds measured quantities and a thermometer endpoint to the source’s pan-frying method.
Visit Andorra: Truita de Riu a l’Andorrana
FoodSafety.gov: safe minimum internal temperatures
The featured image was adapted from a licensed photograph using AI-assisted champagne-background and framing edits. It is not a Sixto kitchen-test photograph. The source is Navarre-style trout stuffed with ham and served with tomatoes. It illustrates a related Pyrenean preparation, not this exact Andorran method. Photographer, licence and editing details are in Editorial Standards.
