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The waters of Patagonia are recognized as places for catching trout , by which attract sports fishermen due to the high quality and number of specimens that inhabit the various mirrors of the region.
Here we bring you four different preparations to enjoy a good Patagonian trout .
For this recipe we need one kilo of trout, two medium onions , 100 grams of ham, one carrot , a large potato, three tablespoons of oil, 300 milliliters of beer , a lemon, salt, pepper and a parsley branch to decorate.
Once we have all the ingredients, we proceed to clean the trout inside and wash it, leaving it to drain on kitchen paper and then season on both sides.
Meanwhile, we peel and cut the onions into thin rings, to put to fry in a frying pan with oil, stirring with a spoon so that it does not stick. We chop the ham, add it to the pan and cut the carrot into thin slices to lay on the onion to lightly sauté. Then we add the potato cut into cubes and leave to cook for 10 minutes, adding salt to taste.
Then we put the vegetables in a dish as a lecho, put the trout on top and sprinkle everything with lemon juice.
We must cover the dish with foil and enter into the oven. to, after five minutes, add the beer and leave in the oven another 15 minutes, removing the paper halfway through cooking. Garnish with parsley on fish, and eat!
For this second recipe we need a clean trout (about 2 kilos), two onions, a red moron , three carrots, 50 grams of butter, 50 grams of parsley, salt, pepper and ground pepper.
With all the ingredients ready, start melting the butter in a frying pan over medium heat to add the onion, the morron and the carrots, sipping for a few minutes and adding the seasonings. Then we turn off the fire and add the chopped parsley.
Then we salt the trout inside and subsequently fill with the preparation, wrap it in foil, place it in a dish and cook it in the oven for 45 minutes (you can also make it on the grill!, it's going to be very rich anyway). Bon Appetit!
For this third proposal, unlike the previous two, we need filleted trout. Also half a lemon, 150 grams of cream, half a tablespoon of cornstarch, salt and pepper.
With the cream, lemon, salt and pepper, we prepare a saucy that we will thicken with the corn starch, to cook for five minutes.
Then, on a hot griddle we will cook the trout back and forth and once ready, we put the preparation on top. Tip: ideal to accompany this recipe with mixed mashed potatoes or mashed potatoes.
We come to the end and to finish we tell you how to make a rich trout pickle , for which we need -worth the redundance- two kilos of trout, three onions, three carrots, five cloves of garlic, olive oil, half a glass of vinegar of wine, three zapallies, two cloves, a sprig of thyme, salt and pepper.
We cut the onion into thick strips, carrot into sticks and chop the garlic.
Meanwhile, in a hot pot with a little oil we brown the trout previously seasoned to brown on both sides. Once this is done, we remove them and then in the pot we throw the onion, carrot and garlic, and there we add also the vinegar, wine and half a cup of oil. Then we add the thyme and cloves.
That should be boiled until the liquid is halved and then we re-incorporate the trout to cook it for a few more minutes.
This pickle should be served hot or let it cool and keep it for up to five days in the fridge.
Let's enjoy it!
And, to you, what trout recipe do you like best?
Publication Date: 05/11/2020
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