Andean Trout in Quinoa Crust with Sambo Cream and Watercress Cucumber Salad

Name: Andean Trout in Quinoa Crust with Sambo Cream and Watercress Cucumber Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Ecuatoriana
Ingredients: 21 oz fresh trout fillets; 2/3 cup quinoa; 2 tsp ground annatto; 3 cloves garlic; 1 tsp ground cumin; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp annatto oil; 1.1 lb peeled sambo squash, cubed; 1 cup white onion; 1 cup milk; 3.5 oz fresh cheese; 2 cups watercress; 1 1/2 cups cucumber; 1/2 cup red onion; 4 tbsp lime; 2 tbsp cilantro; 2 tsp honey; 1 tbsp butter

An original Ecuadorian recipe featuring fresh trout coated in toasted quinoa and achiote, served over a silky sambo squash cream with fresh cheese and paired with a crisp watercress, cucumber, and red onion salad dressed with lime. It brings together Andean highland ingredients in a balanced, identity-rich dish.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 filetes (aprox. 600 g) 600 g fresh trout fillets (without espinas, with or skinless)
120 g quinoa (enjuagada and well escurrida)
5 g ground annatto (for the crust)
9 g garlic (2 cloves for the trucha and 1 for the cream)
2 g ground cumin (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
30 ml annatto oil (divided)
500 g peeled sambo squash, cubed (also conocido como squash andino)
120 g white onion (chopped diced small, divided)
240 ml milk (whole or semidescremada)
100 g fresh cheese (desmenuzado, divided)
60 g watercress (lavado and dry)
180 g cucumber (en medias lunas finas)
70 g red onion (en pluma fina)
60 ml lime (su juice, freshly squeezed)
8 g cilantro (chopped finely)
10 ml honey (for the aderezo)
15 g butter (for terminar the cream)

Nutrition facts

per serving

402 kcal

Calories

33 g

Protein

20 g

Carbs

21 g

Fat

3 g

Fiber

17 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
1. Preheat the oven to 400 °F / 200 °C. Spread the quinoa on a tray and toast it for 8 minutes, until dry and lightly golden. Remove and let it cool.
2
2. Season the trout fillets with 2 grated garlic cloves, half of the cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon annatto oil. Press the toasted quinoa mixed with the ground annatto onto the top of each fillet to form a light crust.
3
3. In a medium pot, heat 1/2 tablespoon annatto oil over medium heat. Sauté half of the white onion and 1 chopped garlic clove for 3 to 4 minutes until fragrant. Add the sambo squash, the remaining cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4
4. Pour the milk into the pot with the sambo, stir, and cook covered over medium-low heat for 15 to 18 minutes, until the sambo is very tender. Add 70 g (2.5 oz) of the fresh cheese and the butter. Blend until smooth; keep warm over very low heat.
5
5. While the sambo cooks, place the trout on a lightly oiled baking tray. Bake at 400 °F / 200 °C for 10 to 12 minutes, until the fish is cooked through and the quinoa crust is set and crisp.
6
6. In a bowl, combine the watercress, cucumber, red onion, cilantro, and the remaining white onion. Mix the lime juice, honey, 1/2 tablespoon annatto oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; pour this dressing over the salad and toss gently.
7
7. Spoon a layer of hot sambo cream onto each plate. Place a quinoa-crusted trout fillet on top and finish with the remaining crumbled fresh cheese. Serve the watercress and cucumber salad on the side.
8
8. For a more golden finish, broil the trout for 1 to 2 extra minutes at 450 °F / 230 °C, watching closely so the quinoa does not burn.

Chef tips

Toasting the quinoa before using it improves its texture and prevents it from turning soggy on the fish. If the cream becomes too thick, loosen it with one or two extra tablespoons of warm milk.

Substitutions

You can replace the trout with fresh sea bass for a milder flavor. Sambo squash can be swapped for tender pumpkin, and watercress can be replaced with baby spinach or mixed young greens.

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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