you
hello you wonderful people today I’m
here in a unique place very close to
heaven I am in a shelter called a fakir
Burgos in Cerro de Bariloche south of
Argentina and I will be preparing a
grilled trout stuffed with lemons onions
lots of herbs and topped with beer
flavored butter oh my god
now let’s begin and over here I have my
two kilo trout which has been taken from
the lake behind me then I will huapi and
I will be stuffing it now let’s begin
with the filling simple but lovely and I
will cut over here slices of lemon it is
great to add some fish to our diet one
or twice a week because it is rich in
vitamin D between d and essential oils
thin slices of lake two red onions over
here and whenever you have the problem
with the onion whenever it makes you cry
you can use one of these as I mean snow
oh yeah some slices and I will feel it
now so taking the onions the lemons and
leek this will give lots of flavours to
the flesh technique now I can see good
now let’s make some slices some cuts on
top just to three centimeters deep you
can make this at your barbecue or in the
grill or in the oven
it’s just simple good between the cuts i
will put some have to have a lemon in
each one of them maybe some leek good
and i will add some salt you can use sea
salt don’t forget to sit on it inside
let’s take some fresh parsley basil and
some chives this beautiful bouquet
inside final touch black pepper oh yeah
am i looking good today olive oil
I’ll CC canted Macau study me no now
let’s go to the Perisher barbecue grill
a spectacular spectacular
I know kisses good let’s add some more
flavors to my fish to my trout and over
here I have butter because butter and
fish take along really good with the
rest of the leek the onions parsley I
will chop them I will add a garlic clove
also let’s chop it take everything to
the butter add some pepper salt and my
special unlost starch which is craft
made beer from Bariloche just a little
bit good hands let’s bring everything
together when doing this I’m taking the
butter to my hands temperature to warm
it up so that it can melt a little bit
and join and it is a little bit just
like a spa to my hands and from the for
the nerves so let’s take some chunks of
this butter simple as this and add it to
the cuts oh yeah now add some extra
butter inside of the trout once you’ve
done this with the butter let’s take it
to the other side oh yeah now we’re
talking ethically leave it to cook for 5
to 10 minutes and it will be a
spectacular
okay my trout is ready let’s have a look
wonderful
I don’t i canta now it is time for me to
test pups over here I have melted butter
this kind of luminosity the lick the
beer everything is perfectly blended
inside the flesh remember to subscribe
to jamie oliver’s foodtube channel for
more awesome videos and if you want to
see more
oh my argentine flavors subscribe over
here
my name is Vinicius Pizarro goodbye
hello you wonderful people today I’m
here in a unique place very close to
heaven I am in a shelter called a fakir
Burgos in Cerro de Bariloche south of
Argentina and I will be preparing a
grilled trout stuffed with lemons onions
lots of herbs and topped with beer
flavored butter oh my god
now let’s begin and over here I have my
two kilo trout which has been taken from
the lake behind me then I will huapi and
I will be stuffing it now let’s begin
with the filling simple but lovely and I
will cut over here slices of lemon it is
great to add some fish to our diet one
or twice a week because it is rich in
vitamin D between d and essential oils
thin slices of lake two red onions over
here and whenever you have the problem
with the onion whenever it makes you cry
you can use one of these as I mean snow
oh yeah some slices and I will feel it
now so taking the onions the lemons and
leek this will give lots of flavours to
the flesh technique now I can see good
now let’s make some slices some cuts on
top just to three centimeters deep you
can make this at your barbecue or in the
grill or in the oven
it’s just simple good between the cuts i
will put some have to have a lemon in
each one of them maybe some leek good
and i will add some salt you can use sea
salt don’t forget to sit on it inside
let’s take some fresh parsley basil and
some chives this beautiful bouquet
inside final touch black pepper oh yeah
am i looking good today olive oil
I’ll CC canted Macau study me no now
let’s go to the Perisher barbecue grill
a spectacular spectacular
I know kisses good let’s add some more
flavors to my fish to my trout and over
here I have butter because butter and
fish take along really good with the
rest of the leek the onions parsley I
will chop them I will add a garlic clove
also let’s chop it take everything to
the butter add some pepper salt and my
special unlost starch which is craft
made beer from Bariloche just a little
bit good hands let’s bring everything
together when doing this I’m taking the
butter to my hands temperature to warm
it up so that it can melt a little bit
and join and it is a little bit just
like a spa to my hands and from the for
the nerves so let’s take some chunks of
this butter simple as this and add it to
the cuts oh yeah now add some extra
butter inside of the trout once you’ve
done this with the butter let’s take it
to the other side oh yeah now we’re
talking ethically leave it to cook for 5
to 10 minutes and it will be a
spectacular
okay my trout is ready let’s have a look
wonderful
I don’t i canta now it is time for me to
test pups over here I have melted butter
this kind of luminosity the lick the
beer everything is perfectly blended
inside the flesh remember to subscribe
to jamie oliver’s foodtube channel for
more awesome videos and if you want to
see more
oh my argentine flavors subscribe over
here
my name is Vinicius Pizarro goodbye
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