Andean Potato-Corn Cakes with Flaked Trout and Cilantro Butter

Instructions

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   1. Place the potatoes in a pot with enough water and 1 teaspoon of the salt. Cook until very tender, 15 to 18 minutes. Drain well and mash until smooth while still hot.

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   2. While the potatoes cook, preheat the oven to 375°F / 190°C. Place the trout fillets on a small baking tray, season with 1/4 teaspoon salt, black pepper, and 1 tablespoon of the lime juice. Bake for 10 to 12 minutes at 375°F / 190°C, until the fish is just cooked and flakes easily.

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   3. Remove the trout from the oven and let it rest for 5 minutes. Then flake it with a fork, making sure no bones remain.

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   4. In a medium skillet, heat 1 tablespoon of the butter with 1 tablespoon of the vegetable oil over medium heat. Add the onion, garlic, and sweet pepper. Cook for 4 to 5 minutes until soft and fragrant. Stir in half of the chopped cilantro and cook 30 seconds more.

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   5. Add the flaked trout to the sautéed vegetables and mix gently. Add the remaining tablespoon of lime juice and adjust salt to taste. Cook 1 minute more, then remove from the heat and reserve the filling.

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   6. In a large bowl, combine the mashed potatoes with the pre-cooked cornmeal, egg, grated cheese, and 1 tablespoon butter. Add the remaining salt and mix until you have a soft, shapeable dough. If it feels too dry, add the water little by little until flexible but firm.

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   7. Divide the dough into 8 equal portions. Roll into balls and flatten. Place 2 tablespoons of the trout filling in the center of 4 portions. Cover each with another portion of dough and seal the edges, shaping thick cakes.

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   8. Heat a large skillet with the remaining tablespoon of vegetable oil over medium heat. Brown the cakes for 3 to 4 minutes per side, until they develop an even golden crust.

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   9. Transfer the browned cakes to a tray and finish cooking them in the oven for 8 minutes at 375°F / 190°C so the center is hot and set.

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    10. Meanwhile, melt the remaining tablespoon of butter over very low heat or for a few seconds, without boiling. Mix it with the remaining cilantro to make a cilantro butter.

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    11. Serve the cakes hot and brush the cilantro butter over the top just before serving.