Andean Trout with Toasted Hominy Crust and Warm Zucchini Squash Herb Cream

Name: Andean Trout with Toasted Hominy Crust and Warm Zucchini Squash Herb Cream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: ecuatoriana
Ingredients: 21 oz trout fillets; 1 1/4 cups cooked hominy; 3 1/2 cups peeled Ecuadorian squash, diced; 1 cup white onion; 4 cloves garlic; 1/2 cup fresh cilantro; 1 1/4 cups milk; 1 cup vegetable broth; 2 tbsp butter; 2 tbsp annatto oil; 3 oz fresh cheese; 3 tbsp fine cornmeal; 2 tbsp lime; 1 tsp ground cumin; 1 1/2 tsp salt; 1 tsp black pepper

An original Ecuadorian recipe featuring trout fillets seared with a crisp toasted hominy crust, served over a warm cream of Ecuadorian squash, white onion, garlic, and milk, finished with fresh cilantro and lime. It brings together Andean ingredients with a modern yet homey approach.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 filetes / 600 g 600 g trout fillets (skinless, approx. 150 g por filete)
180 g 180 g cooked hominy (well escurrido)
500 g 500 g peeled Ecuadorian squash, diced (diced medium)
120 g 120 g white onion (finely chopped)
12 g 12 g garlic (chopped)
20 g 20 g fresh cilantro (chopped)
300 ml 300 ml milk (whole or semidescremada)
250 ml 250 ml vegetable broth (ligero)
30 g 30 g butter (divided)
30 ml 30 ml annatto oil (divided)
80 g 80 g fresh cheese (desmenuzado)
20 g 20 g fine cornmeal (for ayudar a the crust)
30 ml 30 ml lime (juice fresh)
2 g 2 g ground cumin (divided)
8 g 8 g salt (or to taste)
2 g 2 g black pepper (freshly ground)

Nutrition facts

per serving

389 kcal

Calories

31 g

Protein

19 g

Carbs

20 g

Fat

3 g

Fiber

16 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
Preheat the oven to 220 °C / 425 °F. Spread the cooked hominy on a baking tray and bake for 12 minutes, stirring halfway through, until drier and lightly golden.
2
Remove the hominy from the oven and let it cool for 5 minutes. Then pulse or chop it coarsely until it has a sandy texture. Mix it with the fine cornmeal, 1 g cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
3
In a medium saucepan, heat 1 tablespoon annatto oil and 15 g butter over medium heat. Add the white onion and cook for 4 minutes until soft. Stir in half of the garlic and cook 1 minute more.
4
Add the diced squash and vegetable broth. Cook over medium heat for 12 to 15 minutes, until the squash is very tender.
5
Add the milk and cook 2 minutes more without letting it boil hard. Blend the mixture with half of the cilantro, 40 g fresh cheese, and a pinch of salt until smooth and creamy. Keep warm.
6
Season the trout fillets with the lime juice, the remaining cumin, 1 teaspoon salt, and the remaining black pepper. Sprinkle the rest of the chopped garlic over the top of each fillet, pressing gently.
7
Cover the top of each fillet with the hominy mixture, pressing lightly to create an even crust.
8
Heat the remaining annatto oil and remaining butter in an oven-safe skillet over medium-high heat. Place the trout fillets crust side up and cook for 2 minutes on the bottom side.
9
Transfer the skillet to the oven at 220 °C / 425 °F and bake for 6 to 8 minutes, until the trout is cooked through and the crust is crisp.
10
To serve, spoon the warm squash cream onto the plates. Set the hominy-crusted trout on top and finish with the remaining fresh cheese and the remaining chopped cilantro.

Chef tips

If the hominy seems too moist, bake it 3 to 5 extra minutes to ensure a crisper crust. The trout should stay juicy, so avoid overcooking it.

Substitutions

You can substitute trout with tilapia or sea bass for a different texture. Ecuadorian squash can be replaced with tender pumpkin, though the flavor will be slightly sweeter. For a dairy-free version, use an unsweetened plant-based milk and omit the fresh cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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