Peruvian Trout Sudado with Creamy Hominy and Huacatay

Instructions

1. 1

   1. Season the trout fillets with lime juice, 1 teaspoon of the salt, and the black pepper. Let them rest for 10 minutes in the refrigerator while you prepare the rest.

2. 2

   2. In a medium pot, heat 1 tablespoon of the vegetable oil over medium heat. Add half of the garlic and sauté for 30 seconds. Stir in the cooked hominy, evaporated milk, butter, and fresh huacatay. Cook for 8 to 10 minutes, stirring, until creamy. Add the fresh cheese, mix gently, and adjust with a pinch of salt. Keep warm over very low heat.

3. 3

   3. In a wide skillet or shallow casserole with a lid, heat the remaining 1 tablespoon vegetable oil over medium heat. Add the rest of the garlic, the red onion, and a pinch of salt. Cook for 4 minutes until the onion softens without browning too much.

4. 4

   4. Add the ají amarillo, ají panca paste, ground cumin, and dried oregano. Cook for 2 minutes, stirring, so the paste lightly fries and becomes fragrant.

5. 5

   5. Add the tomato and half of the fresh cilantro. Pour in the hot fish stock or water and let it simmer gently for 3 to 4 minutes to build the sudado broth.

6. 6

   6. Place the trout fillets over the sauce, cover, and cook over medium-low heat for 6 to 8 minutes, until the fish is just cooked and flakes easily. The internal temperature of the fish should reach 145°F / 63°C.

7. 7

   7. Taste the broth, add the remaining salt if needed, and finish with the rest of the fresh cilantro on top. If you need to keep the dish warm before serving, do so at a gentle 170°F / 75°C maximum so the trout does not overcook.

8. 8

   8. Spoon a generous base of creamy huacatay hominy onto each plate and top with a trout fillet plus plenty of onion, tomato, and sudado broth. Serve immediately.