Kañihua-Crusted Trout Cutlet with Warm Lima Bean Solterito and Smoked Rocoto Cream

Name: Kañihua-Crusted Trout Cutlet with Warm Lima Bean Solterito and Smoked Rocoto Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.3 lb trout fillets; 1 cup kañihua; 1 large egg; 1/4 cup rice flour; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground cumin; 4 tbsp vegetable oil; 2 cups cooked lima beans; 1 cup cooked corn kernels; 1 1/2 cups tomato; 1 cup red onion; 4 oz fresh cheese; 1/4 cup botija olives; 1/4 cup fresh cilantro; 2 tbsp fresh mint; 5 tbsp lime juice; 1 medium rocoto pepper; 1 clove garlic; 1/2 cup plain yogurt; 2 tbsp mayonnaise; 2 tbsp water

An original Peruvian recipe featuring trout fillets crusted with toasted kañihua and pan-seared until crisp, served over a warm solterito of lima beans, corn, tomato, red onion, and fresh cheese, finished with a smooth smoked rocoto-lime cream. It brings together Andean and Arequipa-inspired flavors in a balanced, texture-rich dish.

30 minPrep

25 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 600 g trout fillets (skinless, en porciones individuales)
1 120 g kañihua (tostada lightly)
1 50 g egg (beaten)
1 35 g rice flour (for apanado ligero)
1 1/4 7 g salt (or to taste, divided)
1/2 1 g black pepper (divided)
1/4 0.5 g ground cumin (for sazonar the trucha)
4 60 ml vegetable oil (divided)
2 320 g cooked lima beans (escurridos)
1 160 g cooked corn kernels (tipo choclo peruano if possible)
2 240 g tomato (diced small)
1 120 g red onion (en pluma fina)
120 120 g fresh cheese (diced)
10 40 g botija olives (boneless, en mitades)
1/4 15 g fresh cilantro (chopped)
2 4 g fresh mint (chopped)
5 75 ml lime juice (divided)
1 60 g rocoto pepper (asado hasta ahumar lightly, without venas ni semillas)
1 6 g garlic (chopped)
120 120 g plain yogurt (without sugar)
2 30 g mayonnaise (for dar cuerpo a the cream)
2 30 ml water (solo si hace falta aligerar the cream)

Nutrition facts

per serving

498 kcal

Calories

35 g

Protein

29 g

Carbs

27 g

Fat

6 g

Fiber

23 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsFish

Instructions

1
1. Toast the kañihua in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly until it smells nutty. Let it cool and place it on a shallow plate.
2
2. Season the trout fillets with 1/2 teaspoon salt, 1/4 teaspoon black pepper, the ground cumin, and 1 tablespoon lime juice. Let them rest for 10 minutes.
3
3. Set up the coating by placing the rice flour on one plate, the beaten egg on another, and the toasted kañihua on a third. Coat each fillet in rice flour, then egg, and finally cover with kañihua, pressing gently so it adheres.
4
4. For the smoked rocoto cream, roast the rocoto directly over a flame or in an oven preheated to 400°F / 200°C for 10 to 12 minutes, turning it until the skin is charred. Remove some of the blackened skin if you want a milder flavor. Blend it with the garlic, plain yogurt, mayonnaise, 2 tablespoons lime juice, 1/4 teaspoon salt, the remaining black pepper, and 1 to 2 tablespoons water if needed for a looser texture.
5
5. In a bowl, combine the cooked lima beans, cooked corn kernels, tomato, red onion, fresh cheese, botija olives, cilantro, mint, 2 tablespoons lime juice, 2 tablespoons vegetable oil, and 1/2 teaspoon salt. Set aside.
6
6. Heat a large skillet with 2 tablespoons vegetable oil over medium heat. Cook the coated trout fillets for 3 to 4 minutes per side, until golden outside and they reach a safe internal temperature of 145°F / 63°C. Remove and let rest for 2 minutes.
7
7. In another skillet, warm the lima bean mixture over low heat for 2 to 3 minutes, just enough to make it warm without breaking down the fresh cheese or tomato. Adjust salt if needed.
8
8. Spoon a bed of the warm lima bean solterito onto each plate, place a kañihua-crusted trout fillet on top, and finish with spoonfuls of smoked rocoto cream. If you like, add extra cilantro or mint leaves for garnish.

Chef tips

Toast the kañihua well without burning it; this gives better crunch and flavor. If the red onion tastes too sharp, rinse it in cold water for 2 minutes before mixing it into the solterito.

Substitutions

You can replace the trout with bonito or corvina. If you cannot find kañihua, use puffed quinoa or toasted quinoa, though the final flavor will change. Fresh cheese can be replaced with mild feta.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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