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Grilled Whiting with Potatoes and Boñatos

Grilled Whiting with Potatoes and Boñatos

Nomad - Sn 1/Ep 8Nomad - Sn 1/Ep 8

In José Ignacio, Uruguay, we share the first hour of the day with local fishermen while enjoying freshly caught Atlantic whiting, grilled, with potatoes and golden boñatos.

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Transcript

- [Agustin] Welcome to the of Jose Ignacio, a place where you can find the local fishermen and their boats. These legends of the town were the first residents of the peninsula over 50 years ago. In 1907 was the first division of land. Then, in the year 1920, the first homes were made. A few years after, in the year 1954, the first asphalt road was made from the beach town to the road. Six years later, in the '60s, the first Argentine tourist arrived to the town, and they chose this beach town for their vacation homes. Today I chose to cook here, on these beaches and in this town, because here is where I spent all of my summers as a kid. I have great memories here. The fishermen marked me a lot. I remember coming down with my father each morning just to see what the fishermen had caught. I cook these two pescadillas with tail and head on the grill at a medium heat. I cook them for about 10 minutes on each side. I season it with sea salt, black pepper, and a lot of lemon zest. And my personal favorite side, potatoes and sweet potatoes cut thinly, seared on the plancha with olive oil. Before plating, I'll throw some cherry tomatoes on my hot plancha just so they cook for a little bit and, at the very end, fresh cilantro on top. Thank you to the fishermen of Jose Ignacio. Thank you for your dedication and passion of everyday and for letting us eat and enjoy these Atlantic Ocean delights.

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