0.5 Fennel Bulb, cored and diced
2 Large Yukon Gold Potatoes, peeled and diced
1 Onion, diced
1 Celery Rib, diced
2 Bay Leaves
1 Tblsp Dried Thyme
1 Tsp Salt
0.25 Tsp Pepper
0.25 Tsp Cayenne Pepper
1 Bottle of Clam Juice
1 Cup of Whipping Cream
3 Tblsp of Cornstarch
1.5lbs Skinless salmon Fillets, cut into 0.75″ chunks
24 Large shrimp, peeled and de-veined
5 Sea Scallops, halved horizontally
0.25 Cup Fresh Parsley, chopped
I’ve made salmon several ways but this has to be by far the easiest to get a perfectly moist, fully cooked salmon, every time and it’s ready in less than 30 minutes.
2 (5 ounce) salmon fillets
Salt and pepper
4 lemon slices
3 tablespoons of unsalted butter
2 cloves of garlic (minced)
2 tablespoons of capers drained and rinsed
1/2 teaspoon of lemon zest
Juice of 1/2 a lemon
After a great filling breakfast, it was time to say some farewells and head back to the boat for the next island. It took just over an hour to get to Taquile, at which point, there was more uphill hiking and beautiful views, before arriving at the main square.
The group guide, Walter, explained the local dress and courting activities of the local people. Life appears to be very simple with the constant use of the phrases ‘at 16 to 18, they fall in love. They fall in love and they get married’. Falling in love is initiated by the boy throwing small stones at the girl to show interest, at which point if she likes him, they’ll get married; what a concept for me, coming from the western world. It’s expensive to buy anything on the island, with prices being three or four times more expensive than anywhere else. Walter explained that it’s the best quality and that the money goes directly to the people on the island. I’m not one for trinkets, especially grossly expensive ones.
A short walk from the main square was the luchtime restaurant. A great dinner of fried fish was devoured and a cold coke purchased. Good timing to chat to some of the other travellers and check out where people are from and/or going to. All downhill after lunch, to the other side of island and a re-uniting with the tour boat. It was a long 2.5 hour boat ride back to Puno, with the Uros islands faint in the distance. You can’t get away from the Sun here and any travel seems to roll really slowly.
After a brief transfer back at shore, we were in the familiar walls of the Qelqatani hotel, and our backpacks, awaiting collection. Knowing the disaster that the dining experience in the hotel was, it was time to hit up a local restaurant after freshening up, where I finally got to try the Alpaca. Not sure what the fuss is all about, as it’s similar to sirloin steak and doesn’t hold a very strong flavour.
Time to crash now, as it’s an early start for the tour bus to Cusco tomorrow.