Highland trout encocado with tender lupini beans and achiote yuca

Instructions

1. 1

   1. In a medium pot, place the yuca with the water and 1 teaspoon of salt. Cook over medium heat for 20 to 25 minutes, until tender but still holding its shape. Drain, remove the woody core if thick, and set aside.

2. 2

   2. While the yuca cooks, season the trout fillets with the lemon juice, half of the garlic, 1 teaspoon of achiote paste, the cumin, black pepper, and a pinch of salt. Let rest for 10 minutes.

3. 3

   3. In a large skillet or wide sauté pan, heat 1 tablespoon of vegetable oil over medium heat. Sauté half of the onion, the red bell pepper, and the remaining garlic for 4 to 5 minutes, until fragrant and softened.

4. 4

   4. Add the remaining achiote paste, dried oregano, and the ground roasted peanuts. Stir for 1 minute so the peanuts lightly hydrate and release their aroma.

5. 5

   5. Gradually add the coconut milk and hot broth, stirring to prevent lumps. Cook over medium-low heat for 6 to 8 minutes until the sauce is slightly thickened.

6. 6

   6. Add the cooked lupini beans, half of the culantro, and the parsley to the sauce. Adjust with a pinch of salt and cook 2 more minutes to blend the flavors.

7. 7

   7. Nestle the trout fillets into the sauce, taking care not to break them. Cover and cook over low heat for 8 to 10 minutes, or until the trout is just cooked and flakes easily.

8. 8

   8. In another skillet, heat the remaining tablespoon of vegetable oil with the butter over medium heat. Brown the cooked yuca for 6 to 8 minutes, turning it, until lightly crisp and golden. Add the remaining onion and sauté 2 minutes more with a pinch of salt.

9. 9

   9. If you want to keep the yuca warm, transfer it to an oven-safe tray and hold at 200 °F / 95 °C for up to 10 minutes.

10. 10

    10. Finish the trout with the remaining culantro on top. Serve each portion with plenty of the coconut-peanut sauce, a generous spoonful of tender lupini beans, and the golden achiote yuca on the side.