REGIONAL TROUT WITH MORELS PESTO AND CORDILLERA SMALL POTATOES

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.

REGIONAL TROUT WITH MORELS PESTO AND CORDILLERA SMALL POTATOES

Ingredientes

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

Procedimiento

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.

El dato: LAKE TROUT

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.

Gastronomía Regional Argentina

“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”

Learn more about the original book.

About the book