Andean Corn and Potato Cakes with Sweet Pepper Trout Stew and Avocado Cream

Instructions

1. 1

   1. In a bowl, combine the grated potato with 1/2 teaspoon of salt. Let it rest for 5 minutes, then gently squeeze it with your hands to remove some excess moisture.

2. 2

   2. Place 200 g (about 1 1/3 cups) of the sweet corn in a blender or food processor and pulse until coarsely crushed. Transfer to a bowl and add the grated potato, pre-cooked cornmeal, grated white cheese, beaten egg, 60 g chopped onion, 1 tablespoon cilantro, 1/4 teaspoon black pepper, and 3 tablespoons water if the mixture feels too dry. Mix until you have a thick batter.

3. 3

   3. Divide the mixture into 8 portions and shape into small cakes about 3 inches wide. Set aside on a plate.

4. 4

   4. Season the trout cubes with 1 tablespoon lime juice, cumin, paprika, 1/2 teaspoon salt, and a little black pepper. Let them rest while you continue the recipe.

5. 5

   5. For the avocado cream, blend the avocado with the milk, the remaining 1 tablespoon lime juice, 2 tablespoons cilantro, a pinch of salt, and 1 tablespoon oil until smooth. Set aside.

6. 6

   6. Heat 2 tablespoons oil in a large skillet over medium heat. Cook the cakes for 4 to 5 minutes per side until deeply golden and cooked through in the center. Keep warm. If you want to finish them in the oven, place them in the oven for 5 minutes at 350 °F / 180 °C.

7. 7

   7. In another skillet, melt the butter with 1 tablespoon oil over medium heat. Sauté the remaining onion for 3 minutes. Add the garlic and cook for 30 seconds more.

8. 8

   8. Add the sweet red pepper and tomato to the skillet with the sautéed base. Cook for 5 to 6 minutes, stirring, until the tomato softens and the mixture becomes juicy.

9. 9

   9. Add the seasoned trout to the stew and cook for 4 to 5 minutes over medium heat, stirring gently, until the fish is just cooked and flakes slightly. Adjust with the remaining salt and black pepper to taste.

10. 10

    10. Warm the remaining sweet corn for 2 minutes in a small skillet with 1 teaspoon oil and a pinch of salt, just to bring out its flavor.

11. 11

    11. To serve, place 2 corn-potato cakes on each plate, spoon the sweet pepper trout stew over them, scatter the sautéed corn on top, and finish with spoonfuls of avocado cream and the remaining chopped cilantro.

12. 12

    12. Serve immediately while the cakes are crisp and the stew is hot.