Andean Trout in Coconut and Macambo Sauce with Achiote Quinoa and Warm Lupin Salad

Instructions

1. 1

   1. Rinse the quinoa under cold water until it stops foaming. Place it in a saucepan with 480 ml (2 cups) water, 15 ml (1 tbsp) achiote oil, and 2 g (about 1/2 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender and the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

2. 2

   2. While the quinoa cooks, season the trout fillets with 3 g (about 1/2 tsp) salt, black pepper, the zest of 1 lime, and 10 ml (2 tsp) lime juice. Add half of the minced garlic and let rest for 10 minutes.

3. 3

   3. For the warm salad, combine the cooked lupini beans, diced tomato, half of the red onion, half of the cilantro, apple cider vinegar, 15 ml (1 tbsp) achiote oil, 10 ml (2 tsp) lime juice, and 1 g (about 1/4 tsp) salt in a bowl. Set aside.

4. 4

   4. Heat a large skillet over medium heat. Add 5 ml (1 tsp) achiote oil and sauté the remaining red onion for 2 to 3 minutes. Add the reserved lupini mixture and warm it for 2 more minutes, just until lightly heated through. Remove and keep warm.

5. 5

   5. In the same skillet, add the toasted macambo seeds and stir them for 30 seconds to refresh their aroma. Remove them temporarily.

6. 6

   6. Add 10 ml (2 tsp) achiote oil to the skillet and sauté the remaining garlic with the yellow chili for 1 minute. Add the cumin and sweet paprika, stir for 10 seconds, and pour in the coconut milk. Add the toasted macambo seeds, cook over low heat for 4 to 5 minutes, then add the butter, 15 ml (1 tbsp) lime juice, and 2 g (about 1/2 tsp) salt. Cook 1 more minute until the sauce lightly thickens.

7. 7

   7. For a smoother finish, carefully blend the sauce with an immersion blender, or leave it rustic. Keep the sauce warm over very low heat without letting it boil vigorously.

8. 8

   8. Preheat the oven to 200°C / 400°F. Heat an oven-safe skillet over medium-high heat with the remaining achiote oil. Sear the trout fillets for 2 minutes on the first side and 1 minute on the second side.

9. 9

   9. Transfer the skillet to the oven and finish cooking the trout for 4 to 6 minutes at 200°C / 400°F, depending on thickness, until just cooked and juicy.

10. 10

    10. To serve, place a bed of achiote quinoa on each plate, set a trout fillet on top, spoon over the coconut-macambo sauce, and serve with the warm lupini salad. Finish with the remaining cilantro and a few drops of the leftover lime juice.