Andean Trout in Quinoa Crust with Warm Goldenberry Cream and Creole Cucumber Salad

Instructions

1. 1

   1. Pat the trout fillets dry with paper towels and season them with 4 g (3/4 tsp) salt, black pepper, 2 grated garlic cloves, and the juice of 1 lime. Let them rest in the refrigerator for 10 minutes.

2. 2

   2. In a shallow plate, combine the cooked quinoa, pre-cooked yellow cornmeal, and the zest of 1 lime. Press one side of each trout fillet into the mixture to create an even crust.

3. 3

   3. Heat 2 tbsp (30 ml) vegetable oil in a wide skillet over medium heat. Cook the trout crust-side down first for 3 to 4 minutes, then turn and cook 2 to 3 minutes more until golden and just cooked through. If you prefer to finish it in the oven, transfer the skillet to a preheated oven at 400°F / 200°C for 3 minutes. Keep warm.

4. 4

   4. For the warm goldenberry cream, melt the butter in a small saucepan over medium heat. Add the scallions and 1 chopped garlic clove; sauté for 2 minutes without browning too much.

5. 5

   5. Add the goldenberries, water, grated panela, and a pinch of salt. Cook for 6 to 8 minutes, stirring, until the goldenberries soften and release their juices.

6. 6

   6. Carefully blend the goldenberry mixture until smooth. Return it to the saucepan, add the heavy cream, and cook over low heat for 3 to 4 minutes without letting it boil hard, until slightly thickened. Adjust with salt and a few drops of juice from the second lime.

7. 7

   7. In a bowl, combine the cucumber, red onion, fresh cilantro, cane vinegar, 1 tbsp (15 ml) of the remaining vegetable oil, a pinch of salt, and a little of the remaining lime juice. Let it sit for 5 minutes so the flavors meld.

8. 8

   8. Spoon a base of warm goldenberry cream onto each plate, place a trout fillet on top with the quinoa crust facing up, and serve with the creole cucumber salad on the side. Finish with extra cilantro if desired.