For the sportive fishing lovers, a grilled prepared trout is the best of trophies. Most of all when the one who eats is the one who fished.
for 5 portions
TROUTS (320-350 g. each)
Butter of molle pepper
Remove the trout’s spines. Cut the tail, the fins and the head. Heat a grill, then add the butter of molle, and brown both sides of the trout between 5 to 10 minutes.
** Humita custard**
Crack the eggs, place them in a bowl, add the cream and milk (whip by hand till emulsified). Add the humitas without chalas previously pressed with a fork. Butter and flour the individual custard molds. Place it in the oven in bain Marie during 15 minutes, at 180°C
BUTTER OF MOLLE PEPPER
Grind pepper, mix with butter till it gets creamy.
In lagoons, lakes and water mirrors of dams we find trout of the “rainbow” variation. Each area has its own close season calendar.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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