Andean Trout with Hominy Crust and Warm Sambo Herb Cream

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Spread the cooked hominy on a tray and bake for 12 to 15 minutes, stirring once, until dry and lightly golden. Let it cool for 5 minutes, then roughly chop or crush it for a rustic texture.

2. 2

   2. While the hominy toasts, place the sambo squash in a pot with half of the white onion, half of the garlic, the vegetable broth or water, and 1/2 teaspoon salt. Cook over medium heat for 12 to 15 minutes, until the sambo is very tender.

3. 3

   3. Blend the cooked sambo with its cooking liquid, the milk, the butter, and half of the cilantro until smooth. Return the mixture to the pot, add the crumbled fresh cheese, and cook over low heat for 3 to 4 minutes, stirring until warm and lightly creamy. Adjust with salt and black pepper.

4. 4

   4. In a bowl, mix the chopped toasted hominy with the fine cornmeal, a pinch of salt, and black pepper. Pat the trout fillets dry, then season them with the remaining salt, pepper, and 1 tablespoon of lime juice.

5. 5

   5. Heat 1 tablespoon achiote oil in a large skillet over medium heat. Add the remaining white onion and garlic, and sauté for 2 to 3 minutes until fragrant. Stir this mixture into the remaining cilantro and the parsley to make a quick sautéed herb mixture.

6. 6

   6. Lightly spread some of the herb mixture over the top of each trout fillet and press that side into the hominy mixture to form a crust on one side only.

7. 7

   7. In the same skillet, heat the remaining 1 tablespoon achiote oil over medium-high heat. Place the fillets crust-side down and cook for 2 minutes until golden. Carefully flip and cook 3 to 4 minutes more, until the trout is just cooked through and flakes easily.

8. 8

   8. Toast the pumpkin seeds in a dry skillet for 1 to 2 minutes if they are not already toasted. Add the remaining lime juice to the warm sambo cream and stir.

9. 9

   9. Spoon the warm sambo cream onto each plate, top with a crusted trout fillet, and finish with the toasted pumpkin seeds and any remaining herbs. Serve immediately.