Andean Potato-Corn Arepitas with Smoked Trout in Sweet Pepper Sofrito and Warm Cheese Cream

Instructions

1. 1

   Place the potatoes in a pot with enough water and 3 g (1/2 tsp) salt. Cook over medium heat for 12 to 15 minutes, until very tender. Drain and mash until smooth while still hot.

2. 2

   In a bowl, combine the mashed potatoes with the pre-cooked cornmeal, warm water, melted butter, and 15 ml (1 tbsp) vegetable oil. Add a pinch of the remaining salt and mix until you have a soft dough that does not stick to your hands. Let it rest for 5 minutes.

3. 3

   Divide the dough into 8 equal portions and shape small arepitas about 8 cm (3 in) wide and 1 cm (0.4 in) thick.

4. 4

   Heat a skillet or griddle over medium heat and add a little vegetable oil. Cook the arepitas for 4 to 5 minutes per side until golden and cooked through. Keep warm.

5. 5

   For the stew, heat the remaining vegetable oil in a skillet over medium heat. Sauté the onion and sweet pepper for 4 minutes. Add the garlic and cook 1 minute more.

6. 6

   Add the tomato, grated panela, cumin, remaining salt, and black pepper. Cook for 5 to 6 minutes, stirring, until the tomato breaks down and the sofrito becomes juicy.

7. 7

   Stir in the flaked smoked trout, half of the fresh cilantro, and the lime juice. Cook over low heat for 2 to 3 minutes just to blend the flavors, taking care not to dry out the fish.

8. 8

   For the warm cream, place the fresh white cheese and milk in a small saucepan. Cook over low heat for 2 to 3 minutes, stirring constantly, until you get a light cream. Add the remaining fresh cilantro and mix. Do not let it boil hard so it does not split.

9. 9

   If you prefer to finish the arepitas in the oven, preheat to 200 °C / 400 °F and bake them for 6 minutes after searing for a firmer center.

10. 10

    Serve two arepitas per portion. Top each one with the smoked trout stew and finish with the warm cheese cream spooned over the top.