Social and compulsory isolation leads us to devote ourselves to activities that, on another occasion, we would have left aside. And a lot of us are getting more and more fond of cooking, aren't we? Today, in this article you can learn how to make a patagonian trout .
This is one of the typical dishes of Patagonia, both in Chile and Argentina. It's simple and delicious . And, in addition, its taste in the mouth is able to recreate our southern landscapes on the palate.
The truth is, in Argentina, we don't dwell too much into fish cooking. And doing it is worth it: fish provides vitamins and minerals among other important nutrients for our diet. For these reasons, an autochthonous recipe for trout is a culinary adventure that we are obliged to undertake .
The ideal is to make a Patagonian trout with trout caught in our Patagonian lakes and rivers . But if you're reading us from other coordinates of our country, can you get out of the way with a trout bought in your neighboring fishmonger .
Keep in mind that this recipe is calculated for two , so try to multiply the ingredients if there are more diners on the table. Among the kitchen materials you will need aluminum foil .
- 2 trout
- 1 lemon
- Herbs to taste: rosemary, oregano, what you like
- 1 handful of chopped fresh parsley
- I turned on the oven and let it preheat.
- Wash and dry the trout.
- Place them open with skin down and salpimentá to taste.
- Cut the foil so that you have room to wrap each trout.
- Carefully roll out the trout on foil.
- I distributed pieces of butter in different places.
- On top of the butter, I spread with my hands the herbs you selected.
- Spray with the juice of half a lemon (or, if you like it with a lot of lemon, use a whole one).
- I wrapped the trout with the foil.
- Let sit 15 minutes in the fridge.
- Carry to a strong oven for about 20 minutes (if the trout is very large, leave it longer).
- Remove from the oven and let warm.
- Go to a serving dish, and I broke the aluminum carefully.
- Garnish with fresh chopped parsley and lemon in wedges.
And voila! To enjoy. One last tip? It looks amazing with steamed potatoes.
Patagónica ante todo. Licenciada en Ciencias de la Comunicación y, próximamente, Doctora en Historia. Profesora. Mamá. Estudiante por vocación. De sangre húngara pero de cepa argentina. La Patagonia me fascina. Estoy enamorada de sus colores surreales. Del ripio estridente de sus caminos. De sus paisajes infinitos. De la inmensidad del mar. Estoy enganchada de su historia como si fuese una novela adictiva. Y te lo quiero contar todo.