Trout with Ají Mirasol and Creamy Tarwi Stew with Toasted Corn

Instructions

1. 1

   1. Season the trout fillets with 3 g (1/2 tsp) salt, black pepper, 15 g (1 tbsp) ají mirasol paste, half of the minced garlic, and 15 ml (1 tbsp) lime juice. Let them rest for 10 minutes in the refrigerator.

2. 2

   2. Heat a large skillet over medium heat and add 15 ml (1 tbsp) vegetable oil. Add the corn kernels and toast for 4 to 5 minutes, stirring, until lightly charred in spots. Remove and set aside.

3. 3

   3. In the same skillet, add another 15 ml (1 tbsp) vegetable oil. Add half of the red onion, the fresh ají amarillo, the remaining garlic, and the ground cumin. Cook for 3 to 4 minutes until the onion is soft and fragrant.

4. 4

   4. Add the cooked tarwi and stir well. Pour in the hot vegetable broth and cook for 5 minutes over medium heat. Stir in the evaporated milk, butter, and half of the toasted corn. Cook 4 minutes more, lightly crushing some of the tarwi with a spoon to create a creamy texture. If it gets too thick, add the 60 ml (1/4 cup) water little by little. Season with 2 g (1/4 tsp) salt.

5. 5

   5. Add the queso fresco, huacatay, and half of the culantro or cilantro to the stew. Stir gently, turn off the heat, and keep warm.

6. 6

   6. In another nonstick skillet, heat the remaining 15 ml (1 tbsp) vegetable oil over medium-high heat. Cook the trout fillets for 3 to 4 minutes per side, until golden and they reach an internal temperature of 145°F and 63°C. Transfer to a plate.

7. 7

   7. Reduce the heat to medium. In the same trout skillet, add the remaining red onion and cook for 1 minute. Stir in the remaining 30 g (2 tbsp) ají mirasol paste, 15 ml (1 tbsp) lime juice, and 2 to 3 tablespoons of broth from the stew or a little water if needed. Cook for 2 minutes, scraping the pan, until a light sauce forms. Season with 2 g (1/2 tsp) salt.

8. 8

   8. To serve, spoon a portion of the creamy tarwi stew onto each plate. Place a trout fillet on top, spoon over the ají mirasol sauce, and finish with the remaining toasted corn, the rest of the culantro or cilantro, and lime wedges on the side.