Andean Trout and Lupin Cazuela with Green Plantain and Cheese Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a casserole dish or baking dish with the butter.

2. 2

   Season the trout with 1/2 teaspoon salt, black pepper, and lemon juice. Let it rest for 10 minutes while you prepare the sofrito.

3. 3

   Heat 1 tablespoon of annatto oil in a large skillet over medium heat. Add the red onion, red bell pepper, tomato, and garlic. Cook for 8 to 10 minutes, stirring, until the vegetables are soft and fragrant.

4. 4

   Add the cumin, dried oregano, and half of the culantro or cilantro. Stir in the ground roasted peanuts and cook for 1 minute so they release their aroma.

5. 5

   Pour in the milk and the hot vegetable or fish broth gradually, stirring well to avoid lumps. Cook for 4 to 5 minutes until you have a creamy sauce. Add the cooked lupini beans and adjust with 1/2 teaspoon salt.

6. 6

   In another skillet, heat the remaining tablespoon of annatto oil over medium-high heat. Sear the trout cubes for 2 to 3 minutes, turning gently, until they change color but are not fully cooked through.

7. 7

   Transfer the seared trout to the peanut and lupini sauce and mix gently. Cook 2 minutes more. Add the remaining culantro or cilantro and remove from the heat.

8. 8

   In a bowl, combine the grated green plantain with the beaten egg, crumbled fresh cheese, and 1/4 teaspoon salt. Mix until you have a moist, even topping.

9. 9

   Pour the trout and lupini stew into the greased casserole dish. Spread the green plantain and cheese mixture on top, covering the entire surface without pressing too firmly.

10. 10

    Bake for 25 to 30 minutes at 200 °C / 400 °F, until the crust is set and golden around the edges. For extra color, broil for 2 to 3 additional minutes at 220 °C / 425 °F, watching closely.

11. 11

    Let the casserole rest for 5 minutes before serving so the filling settles and the crust slices more neatly.