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The guys take a hike in to an impressive lagoon, where they teach us how to make a delicious Trout al Asador.

Trout al Asador

Ingredients

  • Leek

  • Onion

  • Cypress mushrooms (or mushrooms)

  • Smoked bacon

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Transcript

- Life adventurers, fire fanatics, how are you this great day? My name is Luciano but you can call me Laucha because in this trip to Patagonia we are friends traveling together. Tired of being every second traveling by car, today we decided to put our boots on and go for a nice walk, breathe some fresh air, a little fate and our appetite for asale decide our new destination. They told us that if we follow this path we will get to a beautiful lake. The guys are a little bit tired, right? I don't know if we will get there on time but one thing's for sure, we will have a great asale. The road was tough but we're finally here. Look at this paradise. Now, we will have to look for the perfect spot to start the fire. We were not brave enough to dive into the lagoon. Some of tried, not willingly, but the water was freezing, so we decided to take the spare time to find a nice place to fire things up. We found the perfect spot. We have our table ready. We made a stone wall to protect the fire so now we can start with our recipe. Another amazing thing of being here in the south is having the opportunity to cook this fresh trout, one of the best fishes I ever had. We have two different kind of trouts, The brown one and the rainbow. Look at the difference in the color. One has a brownish type of color and the other one is pink. I did my homework back at the house and took the head off and every spine of both trouts. Well, nearly every spine, you know. We will start by spicing the trout. I'm gonna open it, put some salt, not too much, some pepper, I love pepper, I love the flavor. And, to finish, we'll put some lemons on one side and close it. Now, we can take it to the fire. This is a special grill to cook fish. We'll put both trouts here. We will close it and take it directly to the fire. We'll cook them at medium heat. Our hand must bear nine seconds over the fire before burning. From ten to 15 minutes per side, we'll have them done. If you thought this was it, you were wrong. Now, I will prepare a really tasty sauce, the perfect companion for these trouts. In a frying pan we'll add some olive oil and butter. Once it melts we start browning the bacon. Look at this color. It's time to add the onion and the scallions. Mix everything up and spice it with pepper. The special ingredient for today's recipe, cypress mushroom, a native brother that grows underneath the cypress trees. We rehydrate them with some white wine for a few hours and now we will add them to this beautiful sauce. One side is ready. Before we turn them around we will add some olive oil and then cook them for 15 minutes more. Look at this trout. It's perfectly well done. The skin is crunchy. Now, we will open it, add some sauce and finish it with a pinch of parsley to add some flavor and color. Okay, now the best moment. Let's try this. I still think this is the perfect and the best fish ever. You guys wanna try? Come. It's really important in Patagonia to put out every fire you make.

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