I was asked recently if I could provide a recipe that matches or comes close to some of the cream-based seafood dishes found in the finer restaurants of Tierra del Fuego. While most are rather simple, consisting of nothing more than cream, butter, parmasean cheese, and perhaps a few signature herbs and spices, I decided to pass along a more complex recipe that was submitted to a local cookbook by the chef and owner of Tia Elvira restaurant in Ushuaia. Last November I was able to finally enjoy a meal at Tia Elvira for the first time and sample this dish, except with trout instead of Chilean sea bass (merluza negra aka black hake)–what the recipe calls for, but only after some recent research did I realize that the recipe has been available to me for the past few years. Part of the reason why is hinted at below but let me just say that overall, the edition in my hands, the 5th, is a bit lacking in all aspects.