The Trout in Cream, a delicacy from the area near Lake Titicaca in Bolivia, combines the freshness of fish with the smoothness of cream, pepper, garlic, and Parmesan cheese. This fish, cultivated in the crystal-clear waters of Lake Titicaca and other high-altitude rivers, is known for its freshness and delicate flavor, making it the star of this recipe.
The magic of Trout in Cream lies in its sauce. The cream is thickened with Parmesan cheese and enriched with garlic and pepper.
The dish is usually accompanied by steamed potatoes, rice, or sautéed vegetables, completing a meal that is as nutritious as it is delicious.
Trout in Cream
Ingredients
2 kilograms of Trout
2 cups of Cream
150 grams of Parmesan cheese
1 pinch of Ground garlic
½ teaspoon of Ground pepper
1 pinch of Salt
Preparation
Step 1 : The fish is carefully washed and cut into fillets.
Step 2 : In a separate bowl, mix the cream with pepper, garlic, salt, and grated Parmesan cheese.
Step 3 : The fish fillets are rolled up and placed in a baking dish.
Step 4 : They are covered with the prepared cream mixture and baked at 350°C for 25 minutes.
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