Trout with lemon verbena and sour orange, served with savory corn porridge and crunchy pumpkin seeds

Instructions

1. 1

   1. Season the trout fillets with 4 g salt, black pepper, and 1 grated garlic clove. Add 2 tablespoons of the sour orange juice and let rest for 10 minutes in the refrigerator.

2. 2

   2. In a medium skillet, heat 1 teaspoon neutral oil over medium heat. Add the zambo seeds and toast for 2 to 3 minutes, stirring constantly, until fragrant and crunchy. Remove and set aside.

3. 3

   3. Blend 2 cups of the fresh corn kernels with the milk, water, and fine cornmeal until you get a rustic but mostly smooth mixture.

4. 4

   4. In a pot, heat 1 tablespoon neutral oil over medium heat. Sauté half of the red onion with the cumin and 1 minced garlic clove for 3 to 4 minutes, until the onion turns translucent.

5. 5

   5. Add the blended corn mixture to the pot along with the remaining corn kernels. Cook over medium-low heat for 12 to 15 minutes, stirring often so it does not stick, until it thickens into a savory porridge.

6. 6

   6. Stir in the crumbled fresh cheese, 2 g salt, and half of the chopped cilantro. Cook 2 minutes more, adjust with a little more water if it becomes too thick, and keep warm over very low heat.

7. 7

   7. For the sauce, melt the butter with the achiote oil in a small skillet over medium-low heat. Add the remaining red onion and the remaining minced garlic; cook for 3 minutes until softened.

8. 8

   8. Add the remaining sour orange juice and the chopped lemon verbena to the sauce skillet. Cook for 2 to 3 minutes over low heat without a strong boil to preserve the aroma. Taste and adjust with the remaining 2 g salt.

9. 9

   9. Lightly pat dry the marinated trout. Heat a large skillet over medium-high heat. If you want to finish it in the oven, preheat the oven to 400 °F / 200 °C. Sear the trout with a little neutral oil for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until cooked through and flaky. If the fillets are thick, transfer them to the oven for 3 to 5 minutes at 400 °F / 200 °C.

10. 10

    10. Spoon the savory corn porridge onto each plate, place a trout fillet on top, spoon over the lemon verbena and sour orange sauce, and finish with the toasted zambo seeds and the remaining fresh cilantro.