Argentina-raised Natalia Machado shows us how to make a classic dish from Patagonia—pan-seared trout. Served with just burnt butter, toasted hazelnuts and lemon, the simple ingredients let the flavours of the trout shine. Next is a rich seafood stew with colourful vegetables and shrimp, squid, mussels and clams. It comes together surprisingly easily and is finished off with some creamy coconut milk and salty clam juice. Last on the menu is "pulpa", or grilled octopus. Natalia poaches a whole octopus in vegetable stock to infuse the earthy flavours and then grills it to a crispy char. It is served with roasted potatoes, lemon and her favourite herbs.
Cast Appearances
Episode Discussion
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