The guys take a hike in to an impressive lagoon, where they teach us how to make a delicious Trout al Asador.
Cypress mushrooms (or mushrooms)
Season the fish with salt, pepper and a few slices of lemon in the center.
Close it and take to the grill.
Cook for 10 to 15 minutes.
Add a little olive oil and turn around the trout. Cook for 10 to 15 minutes more.
For the sauce:
In a skillet melt butter with oil. Add the bacon and brown, then add the leek and onion and cook.
After a few minutes add the cypress mushrooms, season with pepper and paprika.
Finish with a little cream, let reduce on low heat and reserve.
Once the fish is well done (skin is crunchy) open it and add some sauce and parsley in it.
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