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Trucha a la Navarra |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 20 April 2010 at 15:48 |
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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 the eastern-most region of "basque country" in spain; its capital, pamplona, is famous for its annual "running of the bulls" festival.
hemingway provides the backdrop:
culinaria brings this into focus and provides the recipe:
it is my intention to prepare this dish in one of the few places in the world where i am at peace, as wehn reading the passage above; this place is - and always will be - 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:
one of these days, before i die, i will prepare trucha a la navarra at a campfire:
i am definitely looking forward to that day....
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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That is one gorgeous fishing spot Tas....and some fine looking young men as well.
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Go ahead...play with your food!
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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every time i look at these pics I am jealous that you are out fishing...I plan on going this sunday up to clark's fork of the yellowstone.....maybe some trucha a la navarra is in order...never know.
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Jerod
Life's hard, it's even harder when your stupid. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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thanks for the kind words, dave!
jerod - i haven't been out yet this year - those pix (except for the one with the pup) are from early spring to be sure, but were actually taken a couple of years ago.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Okay --- Lovely fotos ... Montana actually resembles Navarra a bit -- except, The Pyrenees are more rugged and higher ... however, it has similar latitude and both being interior blessed with rivers and forests of great masses.
Hemmingway ! I am a Hemmingway Fan! I love the book and the film, The sun also rises, When the bell tolls and Farewell to arms ... I have read all his works --- as a matter of fact, last year REREAD ... and saw all his classic films I had collected. SERRANO HAM = proscuitto di parma is great substitute!
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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hi, margi -
yes, i do love montana, and consider myself fortunate to have grown up here. i moved away for a few years to another beautiful place (the black hills of south dakota), but it just wasn't the same, and we moved back. i don't ever plan to leave montana again, except for vacations etc.
hemingway ~ from some reading i've done, it seems that he was almost a national hero over there - or, sometimes, a national villain, depending on whom you talk to.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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I can see, that you love your land --- you should visit Navarra, Galicia, Asturias and Lleida ( pronounced JAY DAH ) ... Also; Valle D´Asti, Piedmont and Lombardy ... The 3 northern Provinces of Italia ...
Perhaps, you should fly over to Navarra for a fishing trip! HEMMINGWAY drove down from Paris for his fishing trips in the rurals, outside of Pamplona... This is Iberian trout country. I am sure that Montana has lovely trout too ...
Your trout Navarran style, is perfect -- do it ...
I have been studying the Iberian recipes, to see what is needed to be more complete, verses my version of something historical or modern ... I did want to mention that there are several ways to prepare the trout: 1) sauté with the ham inside the fish and then dredged and sautéed
2) sauté with the ham wrapped around and then dredged and sautéed
3) oven baked with ham wrapped around or filling inside cavity of trout with white wine, as one needs a liquid to bake in clay dish ---
The subbing of Proscuitto di Parma is fine for Serrano or Extremaduran Ham or Huelva ... or Teruel ... serve with a ROSÉ wine.
Great post. Lovely dish with lots of flavor however, still light for spring and summer
Great idea
Thanks.
Margi
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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believe me, margi, i would love to visit spain, and many other countries in europe and the mediterranean ~ one of these days, perhaps when the children leave home, we will be able to!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, This is an amazing dish and I can imagine that freshly caught trout ! Absolutely phenomenal .. The Dehuesa Iberian Acorn Fed Ham ( available now via LA TIENDA ) gives such a wonderful yet subtle sublime exquisiteness to the trout too ... I prepare it all 3 ways depending on my time and where I am ! Yes, cast iron stove top is fine though I personally prefer the oven baked versión which is lighter and juicier .. The White wine or even Sidra ( Apple sparkling Cider ) just gives this dish such elegance ! ENJOY. Have a lovely day and Thanks for the amazing article and background too !!! |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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