At the region’s lakes, there are a lot of different trouts, of pinky flesh and very tasty. In this case it is prepared with another star ingredient from Patagonia; morels pesto.
for 2 portions
300 g. | TROUT FROM LAKE MUSTER |
n/a | FLOUR |
50 g. | BASIL |
50 g. | PARSLEY |
2 cloves | GARLIC |
1 unit | LEMON |
100 cc. | OLIVE OIL |
150 g. | SMALL POTATOES (papines) FROM CORDILLERA |
n/a | PAPRIKA |
6 units | MORELS |
1 unit | TEA OF EGLANTINE ROSE |
Clean and remove spines from the trout. Cut in pieces the filet. Add salt and pepper and flour the preparations. Cook on the side of the skin and then turn the filet till getting doneness.
Morels pesto
Place on a bowl garlic, parsley, basil, lemon and zest, and process together with the juice of this citrus and olive oil. Add the morels previously hydrated in a tea of eglantine rose (rosa mosqueta). Save.
Papines
Whiten papines. Brown in a frying pan and add paprika.
The “Oncorhynchus mykiss”, best known as Rainbow trout, is one of the queens of the lakes and rivers of Patagonia, It stands out for their beautiful tones and it has a flesh of a salmon color. It has a soft taste, but well-defined, which distinguish them from the rest of the fishes. It is ideal to eat raw, grilled, smoked and “rare done”. It is important not to exceed the doneness, to be able to fully appreciate its flavor, color and texture.
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