Trucha a la piedra is a delightful grilled trout dish served on heated slate. Cooking the trout on slate creates an impressive presentation while locking in flavor. Bright lemon and a blend of herbs season the fish perfectly, and a strip of salt-cured bacon adds a savory touch.
We served trucha a la piedra with sautéed espinaca and trinxat for a traditional Andorran-style meal. Trout thrives in the crystal-clear streams of Andorra, a tiny mountainous country where the fishing season typically runs from mid-March through mid-November. You’ll find native brown trout alongside rainbow and brook trout, and many locals enjoy fly-fishing in these high mountain waters. It’s an inviting place for anglers and food lovers alike.
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Trucha a la piedra – Grilled Trout on slate seasoned with parsley, oregano, savory & lemon
Ingredients
- 4 fresh rainbow trout, cleaned
- 2 lemons — one sliced into rounds, the other cut into wedges for serving
- 8 sprigs of fresh flat-leaf parsley
- 4 sprigs of fresh savory (or tarragon as a substitute)
- 4 small sprigs of fresh oregano
- 4 pieces salt-cured bacon
- lemon pepper, to taste
- sea salt, to taste
- olive oil, for rubbing
- 2 12 x 12 cm pieces of slate (optional) Optional — available at hardware stores that sell flooring materials.
Instructions
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Season the inside of each cleaned trout with sea salt and lemon pepper.
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Stuff each fish with a sprig of parsley, savory and oregano. If you don’t have savory, tarragon works well as a substitute.
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Add 2–3 lemon slices inside each trout for bright citrus flavor.
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Rub the exterior of the fish lightly with olive oil.
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Place a piece of bacon on the slate, then set the trout on top. You can usually cook two trout per 12 x 12 slate piece.
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Heat your grill to medium-high.
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Place the slate with the fish directly on the hot grill.
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Cook until the skin is nicely charred, then carefully flip the trout. Keep the bacon beneath the fish so it flavors the underside. Avoid overcooking; the flesh should remain moist and flaky.
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When done, remove the hot slate from the grill and set it on heat-resistant pads or trivets.
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Garnish the trout with extra parsley sprigs and lemon wedges.
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The slate retains heat well, keeping the fish warm at the table.
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Serve immediately — squeeze additional lemon over the trout and enjoy.
Nutrition