Truita Escaldats

Andorra is a mountainous country and so the fish they have is trout. They traditionally cook it on a BBQ with thyme, lemon, and garlic. Well that won’t work for me as I live in an apartment and I don’t have a BBQ.  So I see if they have another recipe for trout. It seems to be a bit elusive and I am tempted to just look for Catalana seafood. I finally stumble on Eric Ripert’s recipe. It turns out that he grew up in Andorra and did a cooking special of some of the dishes from Andorra and one dish he has is poached trout. That doesn’t sound authentic so with google translate I translate poached trout into Catalan and so calling this “Truita Escaldats”

You create a stock, or as he calls it: court-bouillon. So I’m a self taught cook and don’t really know what this is and have to look it up. It turns out it means a liquid for poaching. So, learned my new fact for the day!

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I then add the fish and cook for 8 minutes. We test the fish is done, as Eric Ripert suggests, by poking a stick in the thickest part and if it is hot it is ready. I think it is hot my friend is not so sure. We try to take one out to test and it falls apart, so we think it is done.

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Okay so I have actually never cooked a whole fish before. I have only done filets and not sure how to eat it and so watch a video.  If my fish is cooked right it should be easy, and it turns out it is. First you take the tail and put a fork to start separating the two sides.

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Continue to guide the fork to separate so that one of the sides has the bones.

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When done you should have two filets one with bone in.

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With a fork start to separate the skeleton from the fliet and gently pull. You may have a small few bones, but should take care of most of it.

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Then to serve you make a butter sauce with some of the broth.

I also made a spinach salad to serve with the trout, which they call Espinacas a la Catalana. It is an extremely simple salad that you can make with raisins or currants. I’m not a huge fan of raisins so I want to do this with currants. However after the fourth grocery store with no currants, I give up and just get raisins.

I serve the meal with trntax as well.

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The result is yummy. The trout is cooked perfectly and the sauce is buttery yum. I would have liked a hint of lemon and likely would add that in to the broth and then serve with a wedge. The Spinach salad is paired perfectly; simple and eloquent. The raisins don’t bother me and add a needed sweetness and the pine nuts are crunchy.


 

Recipes

Truita Escaldats

Original recipe can be found here

  • 4 cups water
  • 1/2 cup sherry vinegar
  • 1 cup sliced spring onions
  • 1 carrot, thinly sliced
  • 1 celery rib, thinly sliced
  • 2 thyme sprigs
  • 4 (8-ounce) whole trout, cleaned
  •  1 teaspoon fine sea salt
  • 1/2 teaspoon ground white pepper
  • Pinch of cayenne pepper
  • 7 tablespoons unsalted butter
  • 2 lemons
  1. Place the water, sherry vinegar, spring onion, carrot, celery,  1 lemon sliced and thyme in a pot and bring to a simmer.Simmer for 10 minutes.
  2. Season the trout on the outside and in the belly with salt, pepper and a pinch of cayenne. Place in the pan  and poach for 8 minutes, or until a skewer inserted in the thickest part of the flesh comes out warm.
  3. Remove the fish with a slotted spoon and set aside on a warm platter. Strain the cooking liquid and return 1 cup to the pot. Bring  to a boil and add the butter slowly, 1 tablespoon at a time, whisking constantly. Continue whisking until all the butter is absorbed. Season, to taste, with salt and pepper.
  4. To serve, place a trout on each plate and spoon the sauce over each. Serve immediately with a few lemon wedges

Espinacas a la Catalana

The original recipe can be found here

  • 2 bunches fresh spinach
  • 2 cloves garlic
  • 3 tbsp pine nuts
  • 3 tbsp dried currants or raisins
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  1. Wash the spinach thoroughly under cold running water to remove all sand and debris. Trim off the stems.
  2. Steam the spinach for only 2 minutes. Remove from pan immediately and allow to drain thoroughly.
  3. Peel and slice the garlic. Pour olive oil to a large frying pan. Heat pan on medium and sauté garlic for 2 minutes.
  4. Add the currants and pine nuts to the pan and continue to sauté for 1 minute.
  5. Add the drained spinach to the pan and mix well, coating with oil.
  6. Add Salt
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