Let’s move to this small country in the Pyrenées, squeezed between Spain and France. At the moment of writing this, I still haven’t visited Andorra, but I will get there some day!
My version: I used cod (torsk) instead of trout, because trout was unavailable: it’s leaner, so I kept the butter generous and the lemon bright :-). Pan fry fillets 2–3 min per side depending on thickness.
Alternative fish options
- Röding (Arctic char)
- Lax (salmon, tail pieces work well)
- Sik (whitefish)
- Regnbåge (rainbow trout), when available
- Torsk (cod)
Ingredients
- 2 small whole trout (300–350 g) or 2 skin on fillets (150–200 g each)
- 40 g sliced almonds
- 2–3 tbsp butter
- 1 tbsp rapeseed oil
- 2 tbsp flour for light dusting (optional; potato flour for GF)
- Salt & black pepper
- 1 small garlic clove, lightly crushed (optional)
- 1 tbsp capers, rinsed (optional but great)
- 1–2 tbsp lemon juice + lemon wedges
- 1 tbsp chopped parsley
- small splash dry white wine (optional)
Steps
- 1. Toast almonds (2 min). Dry toast in a pan until golden; set aside.
- 2. Prep fish. Pat dry; season. Lightly dust with flour if using.
- 3. Pan fry. Heat butter + oil over medium high. Add garlic to perfume, then remove. Fillets: skin side down 3–4 min, flip 1–2 min. Whole fish: 4–5 min per side until cooked through. Transfer to warm plates.
- 4. Sauce. Add a knob of butter to the pan; (optional) splash wine and reduce 20–30 sec. Stir in lemon juice, capers, most almonds and parsley. Swirl to emulsify; season.
- 5. Serve. Spoon sauce over fish; finish with remaining almonds and lemon wedges.
Notes & sides
- Richer fish like salmon/char love extra lemon.
- Dairy free: use oil and finish with plant butter.
- Nut free: swap toasted sunflower/pumpkin seeds.
- Serve with boiled or sautéed potatoes, green beans, or a slice of trinxat (the next recipe I will be presenting!).
Lambros' kitchen travellog 