Do you like the beef steak with green pepper? I have the pleasure to present you a dish which is as good, tasteful and appetising as the beef steak, but this time especially made for trout. In order to merge everything: the flavours and the tasteful pieces, the butter will be replaced by cream Uni Thread 8/0. The famous Argentinean beef will be replaced by a condor barb. Instead of the green pepper we will use Coq de Leon -corduro azuro- barbs and the chocolate-cream dun hackle Whiting will take the place of the Martel brandy. The exquisite whipped cream which adds flavour and spreads the miraculous taste in the mouth is replaced by a CDC feather of Turkish tobacco colour. Everything will be served on a wonderful barbless Daiichi hook made of Japanese steel rather than on a translucent-white fine china plate.

Step 1:

Fix the thread on the hook, then fix the coq de leon barbs to make the tail.

Step 2:

Fix the condor barb and start to make the body.

Step 3:

Fix the whiting chocolate (or cream) feather and the tabac colour CDC

Step 4:

Make the hackle of CDC and in the end finished with whiting.

Et voila!!

The fly is ready!

And now here are severals pictures: the fly floating on the wather, on the reel and in the mounth of the trout.

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