INGREDIENTS
- For 4 servings.
- – Trout 400 g.
- – Lemon 2 models.
- – Almendras 100 g.
- – However it’s not very ripe.
- – Parsley a number of sprigs.
- – Onion 1 unit.
- – Virgin olive oil c/n.
- – Merquen 50 g (may be changed with some very wonderful and smoked chili).
- – Hen eggs 4 models.
TARE TARE OF TROUT WITH PEAR dish that travels instantly from Neuquén, so you may attempt to take pleasure in at residence.
PROCEDURE:
- Reduce all of the greens and almonds very small (brunoise), squeeze the lemon and minimize the trout into small cubes.
- Then in a bowl combine the components, season with lemon, salt and merquen.
- Lastly, form the tar tar and in a frying pan place oil that reaches 70/80° and put the yolks in order that they’re pasteurized and serve on a mattress of inexperienced leaves.
