Warm Trout Escabeche with Sautéed Olluco, Aji Amarillo and Andean Herbs

Instructions

1. 1

   1. Season the trout fillets with 4 g of the salt, black pepper, and lime juice. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon of vegetable oil and sear the trout for 2 to 3 minutes per side, until just cooked and it reaches an internal temperature of 145 °F / 63 °C. Carefully remove and keep warm.

3. 3

   3. In the same skillet, add 1 more tablespoon of vegetable oil and add the olluco cut into matchsticks. Sauté for 4 to 5 minutes over medium-high heat until tender but still firm. Remove and set aside.

4. 4

   4. Reduce to medium heat. Add the remaining tablespoon of vegetable oil, the red onion, garlic, aji amarillo, cumin, dried oregano, and bay leaves. Cook for 5 minutes, stirring often, until the onion softens without browning too much.

5. 5

   5. Pour in the white or apple vinegar and the vegetable broth or water. Add the remaining 4 g salt and cook for 4 to 6 minutes over medium heat until a light, fragrant, slightly tangy sauce forms.

6. 6

   6. Stir in the huacatay, cilantro, optional aji limo, and botija olives. Mix for 1 minute to blend the aromas.

7. 7

   7. Return the sautéed olluco to the skillet along with the sliced cooked yellow potatoes. Spoon the sauce over them and cook for 2 minutes on low heat so they absorb the escabeche without falling apart.

8. 8

   8. Set the trout fillets over the mixture and cook 1 minute more on low heat, just to warm them in the escabeche without overcooking.

9. 9

   9. To serve, arrange the lettuce leaves on each plate, add the yellow potatoes, olluco, and trout, and finish with plenty of escabeche onion and sauce on top. Serve warm.