Quinoa Locro with Smoked Trout, Sweet Corn, and Lemongrass Herb Oil

Instructions

1. 1

   1. Rinse the quinoa under cold water until it stops foaming and drain well. Flake the smoked trout, checking for any remaining bones. Peel the potatoes; cut 500 g into medium cubes and finely grate the remaining 200 g. Keep them separate.

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   2. In a medium pot, heat the annatto oil, butter, and 1 tablespoon (15 ml) of the neutral oil over medium heat. Add the white onion and cook for 5 minutes until softened without browning. Stir in the garlic, cumin, and oregano, and cook 1 minute more until fragrant.

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   3. Add the cubed potatoes, grated potatoes, and rinsed quinoa. Stir for 1 minute so everything is coated with the sautéed base. Pour in the hot broth, add 1 teaspoon of the salt and the black pepper, and bring to a gentle boil.

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   4. Once it starts boiling, reduce to medium-low heat and cook partially covered for 20 minutes, stirring occasionally so the grated potato thickens the locro without sticking.

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   5. Add the corn kernels and cook 10 minutes more, until the quinoa has opened and the potatoes are very tender. Using a wooden spoon, mash some of the potatoes against the side of the pot to create a creamier texture while still leaving visible chunks.

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   6. Gradually pour in the milk, stirring constantly. Cook over low heat for 5 minutes without letting it boil hard. Add the crumbled fresh cheese and half of the chopped cilantro, and stir gently until the cheese softens and the locro becomes creamy.

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   7. Meanwhile, make the lemongrass herb oil. In a small skillet or saucepan, warm the remaining 2 tablespoons (30 ml) neutral oil over very low heat for 1 minute. Add the lemongrass herb and the rest of the cilantro; cook very gently for 2 minutes without frying or burning. Remove from the heat and let it infuse for 5 minutes.

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   8. Add the flaked smoked trout to the locro and cook for 2 minutes just to warm it through and perfume the soup. Adjust with the remaining salt if needed and add the lime juice to brighten the flavor.

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   9. If you want to keep the locro warm before serving, place it in the oven at 170 °F / 75 °C for up to 10 minutes in an oven-safe pot, tightly covered. Do not let it boil.

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    10. Serve the locro in soup bowls. Finish with avocado cubes, chopped scallions, and spoonfuls of the lemongrass herb oil on top. For a bolder presentation, crown each portion with a few extra strands of smoked trout.