Andean Trout with Lupini Crust, Warm Tree Tomato Sauce, and Cilantro Sweet Potato Mash

Instructions

1. 1

   1. Place the tree tomatoes in a small saucepan with enough water to cover them and boil for 8 minutes over medium heat. Drain, let them cool slightly, peel them, and blend with 1 tablespoon (15 ml) lime juice and the panela until smooth.

2. 2

   2. In a medium skillet, heat 1 tablespoon (15 ml) vegetable oil over medium heat. Add the red onion and half of the chopped garlic; cook for 4 minutes until tender. Stir in the tree tomato sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 5 more minutes, stirring, until the sauce is warm and lightly thickened. Keep warm.

3. 3

   3. Meanwhile, cook the sweet potato in a pot of water with 1/2 teaspoon salt for 15 to 18 minutes, until very tender. Drain well and mash with the butter, warm milk, and half of the chopped culantro. Adjust with a pinch of salt and keep covered.

4. 4

   4. Crush the lupini beans with a fork or pulse in a processor together with the toasted corn, the remaining garlic, cumin, 1/4 teaspoon black pepper, and 1 teaspoon of the remaining lime juice. The mixture should be coarse, not a smooth puree.

5. 5

   5. Pat the trout fillets dry with paper towels. Season them with the remaining salt, the rest of the lime juice, and rub with achiote oil. Press the lupini-corn mixture onto the top of each fillet to create a compact crust.

6. 6

   6. Preheat the oven to 400°F (200°C). Heat the remaining tablespoon (15 ml) vegetable oil in an oven-safe skillet over medium heat. Place the fillets crust-side up and sear for 2 minutes on the skin side, or on one side if skinless.

7. 7

   7. Transfer the skillet to the oven and bake the trout fillets for 8 to 10 minutes at 400°F (200°C), until the fish is just cooked through and the crust looks set and lightly golden.

8. 8

   8. To serve, place a portion of cilantro sweet potato mash on each plate, arrange a trout fillet on top or alongside, spoon over the warm tree tomato sauce, and finish with the crumbled fresh cheese and the remaining culantro.