From the upper courses of Carrión or Pisuerga come the very fine and famous trout, typical of spring and summer.

Recipe:

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.