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In Bariloche, Laucha makes a stunning roasted pink trout, an awesome recipe that is easy, fast, and delicious!
To prepare the pebre (sauce):
Cut onion, tomato without seed, chile, chopped garlic and coriander.
Mix everything and season with salt and pepper.
Add the lemon and olive oil and stir.
Leave it to rest
To prepare the trout:
Heat the grill and moisten with a little oil to prevent it from sticking.
Place the trout on the side of the skin and cook for about 7 to 10 minutes.
Cover with something to achieve an equal cooking (leaves or paper).
Remove, serve and enjoy.
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