Andorra: Catalan style trout

Andorran cuisine is heavily influenced by the Catalan people. This dish is lightly breaded and fried trout, topped with prosciutto that was cooked with oil, garlic, lemon juice and parsley. We referenced the Catalan trout recipe from this book, which was available for free through Google books.

First, lightly coat the trout fillets with flour. Melt a few tablespoons of butter in a large frying pan, then add the trout.


Continue frying the fish until cooked through, flipping occasionally. Remove and keep warm once it is cooked.


Add a splash of oil or butter to the same frying pan, the add garlic, chopped prosciutto, parsley, salt, and pepper. Cook for several minutes until the prosciutto reaches the desired doneness.


To serve, top the trout filets with the prosciutto mixture.



Catalan Style Trout


  • 4 trout filets
  • Flour
  • Butter or oil
  • 3-5 oz. Prosciutto, cut into smaller pieces
  • Parsley
  • Salt and pepper
  • Lemon juice


  1. Heat oil or butter in a large frying pan.
  2. Lightly coat the trout filets with flour
  3. Cook the trout in the oil or butter, flipping occasionally.  Once fish is cooked through, set aside and keep warm.
  4. Add prosciutto to the same frying pan.  Mix in lemon juice, parsley, salt, and pepper to taste.  Cook until prosciutto reaches desired doneness.
  5. Top trout filets with prosciutto mixture to serve.

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