Fine fish from the Pisuerga or Carrión river courses
From the upper courses of Carrión or Pisuerga come the very fine and famous trout, typical of spring and summer.
Dried with a cloth and without washing, the trout is chopped, salted and covered in flour. In the pan, with a little olive oil, pieces of torreznos are arranged. When the fat is released, they are removed and the trout is immediately cooked over a high heat so that it is golden brown. It is removed and served with the fried torreznos.