While in Andorra, I tried foods that were mostly typically European. However, when I was searching for a traditional dish from Andorra, it was difficult to find something unique. In the end, I decided to make this recipe for Trinxat. I found the original recipe on the Visit Andorra website. It is described as a typical winter food for the mountains.
The ingredients were easy to find, although the combination of bacon and herring did not appeal even before I tasted it. I decided to give it a try though. I liked the mashed potato with cabbage, which is similar to British bubble and squeak. The serving presentation is nice with the bacon and herring on top, after flipping the patty over onto a plate. As expected, I was not a big fan of the pickled herring and bacon together. I like both individually, but if I made this again I would leave the herring to the side. It’s easy to see why this recipe for trinxat is recommended for the winter. It’s a hearty meal on its own!
1 winter cabbage, with core removed and cut into eighths
1.5 kg of potatoes, peeled and cut into 1-inch chunks
6 thick slices of smoked bacon, cut into pieces
3 salted herrings, cut into pieces
4 cloves of garlic, minced
1 onion, chopped
Handful of fresh parsley, chopped
1 Tbsp oil
Salt and pepper to taste
First bring water to boil in a large pot. Then add the cabbage and chopped potatoes and cook until soft, about 20 minutes.
Once the potatoes begin to dissolve, drain the vegetables well. Then mash the vegetables inside the casserole until mostly smooth. Add salt and pepper to taste. Set aside.
Separately, in a frying pan, heat oil over medium-high. Then brown the minced garlic, bacon and chopped onions.
Divide the bacon and onion mixture and herring between the batches. For a medium-sized frying pan you may make 2-3 batches. For each batch, first arrange the bacon mixture and herring in the pan. Then add the cabbage and potato mixture. Cook for about 5 minutes. Then transfer to a plate and arrange the portion of bacon and herring in a pattern on top. Garnish with fresh parsley. Repeat until you have 2-3 plates for serving.
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