Purple Corn-Crusted Trout Milanese with Warm Rocoto Sauce and Olluco Herb Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the sweet potato wedges with 1 tablespoon vegetable oil, cumin, 2 g salt, and a little black pepper. Spread on a tray and roast for 20 to 25 minutes, turning halfway through, until golden and tender.

2. 2

   Season the trout fillets with 2 g salt, black pepper, garlic, and lemon juice. Let them rest for 10 minutes while you prepare the remaining components.

3. 3

   For the crust, place the rice flour with a pinch of salt on one plate. Put the beaten eggs on a second plate. On a third plate, combine the toasted purple corn flakes with the cooked dried quinoa.

4. 4

   Coat each trout fillet first in the rice flour, then in the beaten egg, and finally press it into the purple corn and quinoa mixture to create an even crust.

5. 5

   Heat 2 tablespoons vegetable oil in a wide skillet over medium heat. Brown the trout fillets for 2 to 3 minutes per side, taking care not to burn the crust. Transfer them to a tray and finish cooking in the oven at 200 °C / 400 °F for 5 to 6 minutes, until cooked through but still juicy.

6. 6

   Meanwhile, make the warm sauce. In a small saucepan, heat 1 tablespoon vegetable oil over medium heat and sauté half of the chopped red onion for 2 minutes. Add the chopped rocoto and aji amarillo paste, and cook 2 minutes more.

7. 7

   Add the evaporated milk, 2 g salt, and the crumbled fresh cheese. Cook over low heat for 3 to 4 minutes, stirring, until creamy. Blend if you want a smoother texture, and keep warm.

8. 8

   For the salad, cook the olluco in boiling water with a pinch of salt for 3 minutes. Drain and cool slightly. Toss it with the sliced red onion, cilantro, huacatay, white vinegar, olive oil, and the remaining salt.

9. 9

   Serve each trout fillet with a portion of roasted sweet potato, the olluco salad, and a generous spoonful of warm rocoto sauce on top or on the side.