trucha a la navarra, Spanish fish recipes Basque Recipes, Recipes, Spanish Fish Recipes 5 1 5 0

Trucha a la Navarra Recipe

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Even Hemmingway mentioned Trucha a la Navarra in honour of a friend that died in the famous running of the bulls that takes place in Navarra’s capital Pamplona. A simple dish to make, using whole trout filled with smoked streaky bacon and baked in the oven. The fish is then served with a drizzle of nutty almond pesto.

35 mins

4 people

Ingredients
Method

4 whole rainbow trouts, belly open and gutted
8 rashes of smoked streaky bacon
1 garlic clove, peeled and cut in half
Olive oil and butter for greasing
For the almond pesto:
1 garlic clove, peeled and finely chopped
Small bunch of fresh flat-leaf parsley
50g manchego cheese
50g white almonds
150ml extra virgin olive oil, plus extra for cooking
Salt and pepper

Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Rub the inside of each trout with a piece of garlic. Place two slices of the streaky bacon inside each trout and place on a baking tray that has been greased with butter, drizzle with some olive oil and sprinkle some sea salt and a few turns of black pepper.
Bake in the oven for 20 minutes until the fish is cooked through – the eyes will have turned white and the flesh will be soft to touch.
For the almond pesto, place all the ingredients in a food processor and blend until well mixed but the pesto is still coarse.
Serve the baked trout with a spoonful of the pesto.

Ingredients

4 whole rainbow trouts, belly open and gutted
8 rashes of smoked streaky bacon
1 garlic clove, peeled and cut in half
Olive oil and butter for greasing
For the almond pesto:
1 garlic clove, peeled and finely chopped
Small bunch of fresh flat-leaf parsley
50g manchego cheese
50g white almonds
150ml extra virgin olive oil, plus extra for cooking
Salt and pepper

Method

Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Rub the inside of each trout with a piece of garlic. Place two slices of the streaky bacon inside each trout and place on a baking tray that has been greased with butter, drizzle with some olive oil and sprinkle some sea salt and a few turns of black pepper.
Bake in the oven for 20 minutes until the fish is cooked through – the eyes will have turned white and the flesh will be soft to touch.
For the almond pesto, place all the ingredients in a food processor and blend until well mixed but the pesto is still coarse.
Serve the baked trout with a spoonful of the pesto.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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