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NAME OF COUNTRY: ANDORRA

CONTINENT: EUROPE


This is my rendition of Andorran a la Trucha. I substituted whole caught trout for frozen trout and it still tasted wonderful. I have no doubt that fresh fish tastes better than frozen.

Andorran Trout with Bacon Strips.

What Is Trucha?

Trucha translates to “trout” in Spanish. A tiny country situated between Spain and France, Andorra does not have the luxury of having a coastline, however, it does have many clear lakes and rivers where fresh trout can be found. Fishing is a common sport amongst Andorrans. Therefore, trout is the most popular dish in Andorra and is eaten almost every day in the household.

Closeup of Andorran Trout.

My Substitutions

  • Instead of fresh-caught trout, I used frozen trout from Wild Fork.
  • The traditional way of making the topping for the fish is fresh jamon, such as Iberian ham or Serrano ham, but I used unsalted bacon to accompany it with the trout. Not 100% authentic but still delish nonetheless!

Ingredients you need:

  • 2 trout, fresh or frozen
  • 4 slices bacon, fried and cooked
  • 1/2 cup flour
  • 1 tbsp oil (Olive or Grapeseed)
  • Salt, to taste
  • Pepper, to taste

How to Make Trucha a la Andorrana:

  • In a frying pan over medium-high heat, place 4 slices of bacon and fry until desired crispiness. Take out and put on a paper towel to drain the excess oil. Set aside.
  • Wash the trouts and pat dry.
  • Mix the salt and pepper with the flour, then dredge the trout on both sides and fry them until golden brown on the outside and cooked inside.
  • Assemble by placing the trout on the plate and then putting 2 slices of bacon on each one.
Closeup of Andorran Trout and Bacon on top.

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Trucha a la Andorrana (Andorran Trout)

Trucha a la Andorrana (Andorran Trout)

Yield: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Easy to make and the quickest, healthiest recipe if you're in a pinch!

Ingredients

  • 2 trout, fresh or frozen
  • 4 slices bacon, fried and cooked
  • 1/2 cup flour
  • 1 tbsp oil (Olive or Grapeseed)
  • Salt, to taste
  • Pepper, to taste

Instructions

1. In a frying pan over medium-high heat, place 4 slices of bacon and fry until desired crispiness. Take out and put on a paper towel to drain the excess oil. Set aside.
2. Wash the trouts and pat dry.
3. Mix the salt and pepper with the flour, then cover the trout both sides and fry them until golden brown on the outside and cooked inside. (see notes 1)
4. Assemble by placing the trout on the plate and then putting 2 slices of bacon on each one.

Notes

Note 1: I covered the pan with a lid for an additional 5 minutes to allow the fish to thoroughly cook inside.

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AFFILIATE NOTIFICATION:

Carrot Cake and Tea is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
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NAME OF COUNTRY: ALBANIA

CONTINENT: EUROPE


This dish is so delicious! A casserole that is filled with succulent lamb pieces, rice, and a tasty yogurt mixture is definitely a must-try!

What Is Tave Kosi?

Tave Kosi is the national dish in Albania. It is also known as Elbasan tava, which is named after the Albanian city, Elbasan. Served warm, this comfort food is full of flavor in every layer.

Tavë Kosi translates into English as tavë “casserole” and kos “goat’s or ewe’s milk”.

Tavë Kosi in an earthenware casserole dish.

My Substitutions

  • To facilitate the prepping time, I used boneless lamb stew meat from Wild Fork. It is organic and grass-fed. The lamb comes in a 1-lb bag that is already diced into 2-inch cubes, so no extra work is required. 😉

Ingredients you need:

  • 2 tbsp olive oil
  • 3 tbsp flour
  • 5 tbsp butter
  • 2 lbs of boneless lamb stew meat, diced into 2-inch cubes
  • 1 cup water (or more, if needed)
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • ¼ cup white rice (I used basmati rice)
  • 2/3 cup reserved lamb broth 
  • 3 cups Greek yogurt
  • 4 eggs, beaten
  • Nutmeg, to taste
  • Salt, to taste
  • Pepper, to taste

How to Make Tave Kosi:

  • Prep meat by washing thoroughly.
  • In a Dutch oven over medium heat, add 2 tbsp of butter (this is my favorite kind of organic butter) and olive oil.
  • Once the butter melts, add meat in batches and stir gently until the meat is browned. Season with salt and pepper.
  • Once all the meat is browned, add the minced garlic and oregano. Stir for 3 minutes making sure the garlic does not burn.
  • Add 1 cup of water or until meat is fully submerged. After the water boils, lower heat to simmer for 40 to 60 minutes until the meat is tender.
  • Remove the lamb and add the broth in a separate saucepan over high heat. Once the broth starts to boil, add rice. Lower the heat to simmer and cover for 10 minutes.
  • Preheat the oven to 350 F (180 C).
  • Melt 2 tbsp of butter in a saucepan. Add the flour and mix vigorously with a whisk until smooth.
  • Add the Greek yogurt and eggs and mix until everything is combined.
  • Mix the lamb with the rice then spread at the bottom of a baking dish, pour the yogurt mixture, then cut up the remaining 1 tbsp of butter into small pieces and distribute it over the top.
  • Place the baking dish in the oven for 40 minutes. 11. Let cool and sprinkle nutmeg over the top. Serve and enjoy!

Tavë Kosi in an earthenware casserole dish.

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Tavë Kosi (Albanian Lamb Casserole)

Tavë Kosi (Albanian Lamb Casserole)

Yield: 8
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Succulent lamb pieces and a tasty yogurt mixture casserole dish will surely transport you to Albania.

Ingredients

  • 2 tbsp olive oil
  • 3 tbsp flour
  • 5 tbsp butter
  • 2 lbs of boneless lamb stew meat, diced into 2-inch cubes
  • 1 cup water (or more, if needed)
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • ¼ cup white rice (I used basmati rice)
  • 2/3 cup reserved lamb broth
  • 3 cups Greek yogurt
  • 4 eggs, beaten
  • Nutmeg, to taste
  • Salt, to taste
  • Pepper, to taste

Instructions

1. Prep meat by washing thoroughly.
2. In a Dutch oven over medium heat, add 2 tbsp of butter and 2 tbsp olive oil. Once the butter melts, add meat in batches and stir gently until the meat is browned. Season with salt and pepper.
3. Once all the meat is browned, add the minced garlic and oregano. Stir for 3 minutes making sure the garlic does not burn.
4. Add 1 cup of water or until meat is fully submerged. After the water boils, lower heat to simmer for 40 to 60 minutes until the meat is tender.
5. Remove the lamb and add the broth in a separate saucepan over high heat. Once the broth starts to boil, add rice. Lower the heat to simmer and cover for 10 minutes.
6. Preheat the oven to 350 F (180 C).
7. Melt 2 tbsp of butter in a saucepan. Add the flour and mix vigorously with a whisk until smooth.
8. Add the Greek yogurt and eggs and mix until everything is combined.
9. Mix the lamb with the rice then spread at the bottom of a baking dish, pour the yogurt mixture, then cut up the remaining 1 tbsp of butter into small pieces and distribute it over the top.
10. Place the baking dish in the oven for 40 minutes.
11. Let cool and sprinkle nutmeg over the top. Serve and enjoy!

Notes

1. You can opt to use just plain water (2/3 cups) for the rice instead of using lamb broth.
2. If you want more rice for the casserole, put 1/2 cups of rice with 1 cup of water, broth or a mix of both.
3. Make sure to add a pinch of salt to the eggs before you beat it with a fork.

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