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- The legend says that in the immensity of this lake lives a creature called Nauolito that attacks its- How are you crazy people? We are happy to receive you here again on the Tastemade channel to enjoy a new episode of Patagonia Viva. After a wonderful day at the brewery and lots of beers we decided to relax for a while and go and look for a remote place where we could start a fire and share a relaxed moment with the crew. I won't reveal you yet, where we are, but believe me, you'll get amazed by the beauty of this place. Look at where we are, incredible sight. Bariloche continues to surprise us with the variety of places it has to offer. This time, a beautiful desolate beach at Nahuel Huapi surrounded by snowy mountains, a radiant sun, really a heavenly place that I recommend you to visit. The fire is ready, and we're really hungry. So let's start preparing the recipe I cooked for you today. I assure you that with a few degrees more we would get into the water. But it is freezing cold. That's why I'm going to start away with the ingredients for today. It's really pink and it's flavor is perfect. The only thing you have to take into account is that you have to calculate one per person. We will start by preparing a pebre, a sauce from our neighbors in Chile. It's delicious and the perfect companion for our fish. We will start by adding chopped tomatoes without the seed. Then some chopped purple onion. We mix a bit and add some garlic. As you might have noticed, I love garlic. Finally we will add some hot chili and fresh coriander. We mix everything up and spice it with some salt and pepper. Now we add the liquids. Some lemon juice, remember to put your hand to avoid the seeds getting into the sauce. And olive oil. Mix again and we are done. We will moisture the grill with a little bit of olive oil so the trout doesn't stick. And now we will cook it. Only from the side of the skin for approximately seven minutes. Listen to that sound. We will cover it with aluminum foil so it cooks evenly. To make this dish more delicious I will cut an avocado and spice it with some salt, pepper, and lemon. Goes great with the pebre sauce. Okay now it's my moment. Oh, beauty. Some pebre. Avocado for dessert. Mmmm. It's really good, really good. And with this sight, it's perfect.