Andorran-Style River Trout

What it really is

River trout prepared in an Andorran style, commonly paired with cured ham.

Cured ham brings salt to the plate, so additional salt may not be needed. The fish should remain the center of the preparation, with the pork adding flavor rather than obscuring the trout's texture. Clearly identify both ingredients.

The dish should be presented as a fish-and-cured-pork combination, with sides listed separately. River trout and cured ham are the only defining pairing asserted here; further garnish details depend on the restaurant's recipe.

The cured ham is generally cooked with or around the trout so its rendered fat and salt season the fish. The combination is specific enough to mention in the menu; it is not simply a trout dish with an arbitrary garnish. Cooking time should preserve the fish's tenderness while fully heating the ham. This description stays with the river trout and cured-ham pairing; it does not prescribe a canonical herb, sauce or side dish.

Truita de riu a l’andorrana is river trout prepared in an Andorran style. A common version cooks the fish with cured ham, though details differ. The Catalan name is also used for this preparation.

How it's served

• Cooked through and served hot, with the fish and ham together.
• With potatoes or vegetables when these accompany the kitchen’s version.
• As an individual main course.

How to write it on the menu

• Keep the Catalan name available as an alias and state that river trout is used.
• Name the ham and say how it is cooked with the fish.
• Check any flour coating, frying fat and garnish before listing allergens.