Highland Trout Encocado with Crispy Melloco and Herb Aji

Instructions

1. 1

   1. Season the trout fillets with 4 g salt, black pepper, 1 tablespoon lime juice, half of the garlic, and half of the cumin. Let them rest in the refrigerator for 10 minutes.

2. 2

   2. For the herb aji, combine the tree tomato, 50 g red onion, half of the fresh chili, half of the cilantro, 1 tablespoon lime juice, and a pinch of salt in a bowl. Set aside so the flavors can meld.

3. 3

   3. Heat a large skillet over medium heat, about 350 °F / 175 °C at the surface. Add 1 tablespoon oil and sauté the melloco with a pinch of salt for 10 to 12 minutes, stirring occasionally, until golden on the edges and slightly crisp. Remove and keep warm.

4. 4

   4. In the same skillet, add 1 more tablespoon oil. Cook the remaining red onion and red bell pepper over medium heat, about 320 °F / 160 °C, for 4 minutes. Stir in the remaining garlic, ground annatto, and remaining cumin; cook 1 more minute until fragrant.

5. 5

   5. Pour in the coconut milk and vegetable broth or water. Add the ground roasted peanuts and whisk or stir well to prevent lumps. Simmer over medium-low heat, about 285 °F / 140 °C, for 6 to 8 minutes, until the sauce thickens slightly. Adjust with the remaining salt.

6. 6

   6. While the sauce cooks, heat another skillet over medium-high heat, about 375 °F / 190 °C. Add the remaining tablespoon of oil and sear the trout fillets for 3 to 4 minutes per side, depending on thickness, until just cooked through and golden.

7. 7

   7. Transfer the trout fillets to the sauce skillet and cook 2 minutes more over low heat, about 250 °F / 120 °C, spooning the coconut-peanut sauce over the fish.

8. 8

   8. Serve each portion with a bed of crispy melloco, top with the trout in encocado sauce, and finish with spoonfuls of the herb aji and the remaining fresh cilantro.