León holds the International Trout Week, sponsored by the hotel and catering industry association Asociación de Empresarios de Hostelería y Turismo de León, together with the Town Hall. It takes place in June. All the recipes must have the trout, our rivers’ queen, as their main ingredient.
Ingredients (2 people)
Two big trouts.
Pork fat ham.
Lard.
Salt.
Lemmon.
To prepare the sauce
Garlic.
Bay leaves.
Salt.
Vinegar.
Parsley.
Paprika.
Olive oil.
Preparation
Clean the trouts, cutting them in halves and drying them with a cloth or with some kitchen tissue. Add a pinch of salt, put the ham inside the trouts and close it with cocktail sticks to avoid the ingredients to come off while cooking them. Then, fry in olive oil with a bit of lard. Once the trouts are browned, take them off the pan.
Sauce
Put garlic, a bay leaf, salt and parsley in a mortar. Mince them to get a purée, add a drop of vinegar, olive oil and paprika and move.
Add the sauce to the trouts and enjoy this delicious recipe, one of the many ways of preparing the queen of the Leonese rivers.