Andean Trout in Tender Corn and Lemon Verbena Sauce with Melloco Cakes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cooked mellocos on a tray and roast for 10 minutes to dry their surface slightly; this helps the cakes hold together better. Let them cool slightly.

2. 2

   Finely chop half of the red onion and slice the other half into thin feathers. Keep them separate. Mash the warm mellocos in a bowl until you get a rustic mixture with some small chunks.

3. 3

   Add the crumbled fresh cheese, beaten egg, fine cornmeal, 1 chopped garlic clove, ground cumin, 1/2 teaspoon salt, and a pinch of pepper to the mashed mellocos. Mix well until combined.

4. 4

   Shape the melloco mixture into 8 medium cakes. Heat 1 tablespoon of annatto oil in a large skillet over medium heat and brown the cakes for 4 to 5 minutes per side, until crisp and well sealed. Transfer to a plate and keep warm.

5. 5

   Season the trout fillets with the remaining salt, black pepper, and a little lime zest. In the same skillet, add a few more drops of annatto oil if needed and cook the trout over medium-high heat for 3 to 4 minutes per side, depending on thickness, until just cooked through. Remove and keep warm.

6. 6

   For the sauce, melt the butter in a medium saucepan over medium heat. Add the chopped half onion and the remaining 2 garlic cloves. Cook for 3 minutes until soft and fragrant.

7. 7

   Stir in the fresh corn kernels and cook for 2 minutes. Pour in the milk and vegetable broth or water, add half of the chopped lemon verbena, and simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until the corn is very tender.

8. 8

   Blend two thirds of the corn mixture until smooth. Return the puree to the saucepan with the remaining third to keep some texture. Cook 2 minutes more and adjust with a few drops of lime juice and salt to taste.

9. 9

   In a small skillet, sauté the reserved sliced onion with a few drops of annatto oil for 2 minutes, just to soften it slightly while keeping it fresh.

10. 10

    Serve 2 melloco cakes per plate, place a trout fillet on top or alongside, spoon over the corn sauce, and finish with the sautéed sliced onion, the remaining chopped lemon verbena, fresh cilantro, and a few extra drops of lime juice.