Truchas a La Española

Trout à l’espagnole

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This curious recipe is very probably a survival of Moorish influence on Spanish food, as the use of honey with meat and fish dishes is common, both in African and Eastern cookery. In old English cookery books of some 200 or 300 years ago we frequently find such things as dressed crab with “synamon” and sugar, or cinnamon and sugar with marrow-bones, but the only survival of this is our mint sauce and our red currant jelly with mutton.


  • A few small trout
  • 4 or 5 shallots
  • 4 or 5 small mushrooms
  • 1 tablespoon of chopped chives
  • 1 or 2 tablespoons of honey
  • 1 glass of white wine
  • oil
  • a sprinkling of cumin
  • chopped parsley
  • salt and pepper.


Put the fish in a casserole with the oil, the wine, the honey and the chopped shallots, and season with cumin, salt and pepper. Let the fish stand in this marinade for about an hour, then take them out, wrap each fish in a piece of plain foolscap paper, well oiled, place them in an earthenware casserole and cook on a very slow fire till tender. When ready, remove from the paper, put on a hot dish and serve with a butter sauce.