Andean Corn and Potato Cakes with Citrus Cane-Syrup Trout and Watercress Cream

Instructions

1. 1

   1. In a bowl, combine the grated panela, orange juice, 15 ml (1 tbsp) lime juice, crushed garlic, cumin, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Add the trout fillets and marinate for 15 minutes in the refrigerator.

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   2. Place the potatoes in a pot with enough water to cover and a pinch of salt. Cook over medium heat for 12 to 15 minutes, until tender. Drain and mash them while still hot into a rustic puree.

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   3. In a skillet, heat 15 ml (1 tbsp) vegetable oil and 20 g (1 1/2 tbsp) butter over medium heat. Sauté the white onion and scallions for 4 to 5 minutes until softened. Add the cilantro, cook for 30 seconds, and remove from the heat.

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   4. In a large bowl, mix the mashed potatoes with the pre-cooked cornmeal, the onion-scallion mixture, and 180 ml (3/4 cup) warm water. Season with 3 g (1/2 tsp) salt and 1 g (1/4 tsp) pepper. Let the dough rest for 5 minutes so the cornmeal absorbs the moisture.

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   5. Divide the dough into 8 portions and shape into cakes about 8 cm (3 inches) wide and 1.5 cm (1/2 inch) thick. If the dough sticks, lightly moisten your hands.

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   6. Heat 15 ml (1 tbsp) oil in a large skillet over medium heat. Brown the cakes for 4 to 5 minutes per side until firm and deeply golden. Transfer them to a tray and keep warm in the oven at 200 °F / 95 °C.

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   7. Preheat the oven to 400 °F / 205 °C. Place the trout fillets with their marinade in a lightly oiled baking dish using the remaining oil. Bake for 10 to 12 minutes, basting once with the pan juices, until the trout is just cooked through and glossy.

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   8. Meanwhile, make the watercress cream. Blend the watercress with the sour cream, fresh white cheese, the remaining 15 ml (1 tbsp) lime juice, 2 g (1/4 tsp) salt, and a pinch of pepper until smooth, thick, and green.

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   9. To serve, place two corn-and-potato cakes on each plate, add a glazed trout fillet on top or alongside, and finish with spoonfuls of watercress cream. Serve immediately to keep the contrast between the crisp cakes and the juicy trout.