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it has been a long time since i have read a more peaceful passage, and this scene stirs many emotions within me. my good friend, john (some of you know him as rivet), sent me a wonderful book for Christmas, titled culinaria: spain. it is a very nice book describing the culinary history and culture of spain, and part of a series covering many countries and regions throughout the world, including hungary, greece, france, germany, italy, the caribbean, southeast asia and others. i strongly recommend any of these books to anyone who is truly interested in what we are trying to accomplish with this site. one of the recipes in culinaria: spain is a splendid-looking dish called trucha a la navarra, which is translated as "trout cooked in the manner of navarra," a region in the far northern part of spain on the border with france. navarra is one of the basque regions of spain; its capital, pamplona, is famous for its annual "running of the bulls" festival.  i'll post this recipe tonight, and i intend to prepare this dish on our first fishing trip of the year, which will be (as always) to bear paw lake in the bear paw mountains south of where i live. here are a few views - the first is what i see from my favourite fishing spot:  the second is a view from across the lake looking at what would be behind my favourite fishing spot, with my youngest son and our pup (when she was a pup!) in the foreground:  every spring, the geese return to the area at about this time of year, to mate, nest and bring their younglings into the world:  and it always seems to be about the same time as our first fishing trip, and always to the same spot. the fishing is always good and the trout, while they may not be monsters, are numerous and the perfect size for the pan:  either this weekend or next, surely no later than the weekend of 9 may, we'll be out there and i will prepare trucha a la navarra at a campfire:  updates to follow! | ||
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| one of us |
from culinaria: spain, 2004
In glowing terms, the american novelist ernest hemingway expressed his appreciation of the trout found in abundance in navarra. the writer claimed to ahve caught the finest specimens of his entire life near burguete. even alexandre dumas, a french literary figure who was an implacable critic of spanish cookery, had nothing but praise for the trout found in spain.... the most common catch in the north is the common brown trout (fario), a small species of trout with firm flesh and little fat. it is easily recognized by its silvery skin , which has a sprinkling of black and red spots. the salmon trout (trucha alsalmonada) is also found splashing around in spanish streams; it has a very light skin and pale pink flesh, but it is not a separate species. its striking colour and delicate flavour are acquired from the huge quantities of crayfish it devours....  trout is adaptable in the kitchen, and can be prepared either for a fast or for a feast. the famous trucha a la navarra (trout navarra-style) like so many traditional popular dishes, was born of necessity. hundreds of years ago, cooking oil was a luxury in the mouontainous country of the pyrenees; lard or bacon fat was mostly used for cooking. trout were also cooked using pork fat; in times of plenty a little lean ham was added, for there is no doubt that the flavour of an air-dried jamon serrano and the tender flesh of mountain trout are a perfect combination. nevertheless, the arguments still rage as to whether the ham should go underneath or inside the trout. trucha a la navarra 4 fresh trout, gutted salt and pepper 4 slices of serrano ham flour for coating 4 1/2 oz. (125g) smoked bacon, diced 2 tbsp olive oil 2 cloves garlic, cut into slices wash and dry the trout; season the fish with salt and pepper, then stuff each trout with a slice of serrano ham. secure the trout with wooden picks to prevent the ham escaping when it is fried. next, coat the trout in flour, so they turn beautifully crisp when they are fried. shake off any excess flour. too much flour will for lumps and burn in the hot fat. cook the diced bacon in a skillet with olive oil until the fat runs. then add the garlic. when the garlic is golden brown, lift the diced bacon and garlic out of the oil and set aside. next, fry the trout in the remaining oil. return the bacon and garlic to the skillet if a robust flavour is required. fry the trout, turning carefully, until they are brown and crisp, then serve immediately. the diced bacon and garlic can be scattered over the trout before serving. variations: wrap another slice of ham around the trout before coating in the flour, or fry the ham and trout separately and serve the fish on the slices of fried ham. | |||
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One of Us |
Thanks for the fine photos and info.....Spain is a favorite of mine.... "When you play, play hard; when you work, don't play at all." Theodore Roosevelt | |||
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| one of us |
That has to be delicious !! I've had serrano ham but as far as the bacon , do they make it as we do in the USA ? | |||
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| one of us |
mete - i'll do some research, but as far as i know, bacon is bacon whether here or in spain. it may or may not be smoked - i'm not sure. if you follow the foods of the world forum link in my signature, there's a guy tehre named RIVET who lived in spain for a few years and he could tell you for sure. | |||
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