Warm Trout Escabeche with Golden Mashua and Light Rocoto Cream

Instructions

1. 1

   1. Season the trout fillets with 4 g (about 3/4 tsp) salt, black pepper, cumin, and 15 ml (1 tbsp) lime juice. Let them rest for 10 minutes while you prepare the rest.

2. 2

   2. Place the mashua and sweet potato on a tray, toss with 15 ml (1 tbsp) oil and a pinch of salt. Roast at 220 °C / 425 °F for 20 minutes, turning halfway through, until golden and tender.

3. 3

   3. For the light cream, blend the plain yogurt with the rocoto, 15 ml (1 tbsp) lime juice, a pinch of salt, and 2 tablespoons of the chopped cilantro until smooth. Chill until needed.

4. 4

   4. Heat 30 ml (2 tbsp) oil in a wide skillet over medium heat. Add the red onion and cook for 3 minutes. Stir in the garlic and ají amarillo; cook 2 more minutes without browning too much.

5. 5

   5. Add the red wine vinegar, vegetable stock or water, dried oregano, botija olives, and 2 g (about 1/2 tsp) salt. Cook for 5 to 6 minutes over medium heat until you have a warm, aromatic, lightly saucy escabeche. Turn off the heat and stir in half of the remaining cilantro.

6. 6

   6. In another skillet, heat the remaining 15 ml (1 tbsp) oil over medium-high heat. Sear the trout fillets for 2 to 3 minutes per side, depending on thickness, until cooked through but still juicy.

7. 7

   7. Carefully transfer the trout fillets to the warm escabeche skillet and spoon the sauce over them for 1 minute so they absorb flavor without falling apart.

8. 8

   8. Serve a base of roasted mashua and sweet potato on each plate. Top with the trout, onion, ají amarillo, and olives. Finish with spoonfuls of the light rocoto cream and the rest of the fresh cilantro.

9. 9

   9. If you want to keep everything warm before serving, hold the mashua and sweet potato tray in the oven at 95 °C / 200 °F for up to 10 minutes.