Pan-seared trout with potatoes
Pan-seared trout with golden potatoes and vegetables; a simple presentation that lets each ingredient stand out.
Marea Clara dishes
A dining concept in Taquile featuring trout, vegetables, quinoa and alcohol-free drinks. Simple flavours for an unhurried meal beside the lake.
Herb-baked trout
Oven-baked trout fillet with herbs, quinoa and vegetables on the side.
Creamy quinoa with vegetables
Creamy quinoa with carrot, squash and crumbled fresh cheese.
Quinoa and vegetable soup
Hot quinoa soup with potato, carrot and herbs, served in a ceramic bowl.
Potato and herb omelette
Egg omelette with potatoes and herbs, served with a small fresh salad.
Warm quinoa salad
Warm quinoa with sautéed vegetables, fresh leaves and a light lemon dressing.
Trout in tomato sauce
Trout cooked in a light tomato sauce, accompanied by potatoes and vegetables.
Roasted vegetables with potatoes
Oven-roasted squash, carrots and potatoes with herbs, combining soft textures and golden edges.
Pan-seared trout with potatoes Selection 09
Pan-seared trout with golden potatoes and vegetables; a simple presentation that lets each ingredient stand out.
Herb-baked trout Selection 10
Oven-baked trout fillet with herbs, quinoa and vegetables on the side.
Creamy quinoa with vegetables Selection 11
Creamy quinoa with carrot, squash and crumbled fresh cheese.
Quinoa and vegetable soup Selection 12
Hot quinoa soup with potato, carrot and herbs, served in a ceramic bowl.
Potato and herb omelette Selection 13
Egg omelette with potatoes and herbs, served with a small fresh salad.
Warm quinoa salad Selection 14
Warm quinoa with sautéed vegetables, fresh leaves and a light lemon dressing.
Trout in tomato sauce Selection 15
Trout cooked in a light tomato sauce, accompanied by potatoes and vegetables.
Roasted vegetables with potatoes Selection 16
Oven-roasted squash, carrots and potatoes with herbs, combining soft textures and golden edges.
Pan-seared trout with potatoes Selection 17
Pan-seared trout with golden potatoes and vegetables; a simple presentation that lets each ingredient stand out.
Herb-baked trout Selection 18
Oven-baked trout fillet with herbs, quinoa and vegetables on the side.
Creamy quinoa with vegetables Selection 19
Creamy quinoa with carrot, squash and crumbled fresh cheese.
Quinoa and vegetable soup Selection 20
Hot quinoa soup with potato, carrot and herbs, served in a ceramic bowl.
Potato and herb omelette Selection 21
Egg omelette with potatoes and herbs, served with a small fresh salad.
Warm quinoa salad Selection 22
Warm quinoa with sautéed vegetables, fresh leaves and a light lemon dressing.
Trout in tomato sauce Selection 23
Trout cooked in a light tomato sauce, accompanied by potatoes and vegetables.
Roasted vegetables with potatoes Selection 24
Oven-roasted squash, carrots and potatoes with herbs, combining soft textures and golden edges.
Pan-seared trout with potatoes Selection 25
Pan-seared trout with golden potatoes and vegetables; a simple presentation that lets each ingredient stand out.
Herb-baked trout Selection 26
Oven-baked trout fillet with herbs, quinoa and vegetables on the side.
Creamy quinoa with vegetables Selection 27
Creamy quinoa with carrot, squash and crumbled fresh cheese.
Quinoa and vegetable soup Selection 28
Hot quinoa soup with potato, carrot and herbs, served in a ceramic bowl.
Potato and herb omelette Selection 29
Egg omelette with potatoes and herbs, served with a small fresh salad.
Warm quinoa salad Selection 30
Warm quinoa with sautéed vegetables, fresh leaves and a light lemon dressing.
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