Andean Trout with Huacatay Lime Sauce, Golden Potatoes, and Warm Fava Bean Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the yellow potatoes with 2 tablespoons olive oil, half of the cumin, half of the oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on a tray and roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp.

2. 2

   While the potatoes roast, place the red onion in a bowl with 3 tablespoons lime juice and a pinch of salt. Let it sit for 10 minutes to soften its flavor.

3. 3

   For the sauce, blend the fresh huacatay, half of the cilantro, 1 tablespoon ají amarillo paste, 2 garlic cloves, the vegetable broth or water, 1 tablespoon olive oil, and 1 tablespoon lime juice until smooth.

4. 4

   Heat a small skillet over medium heat. Add the butter and cook the blended mixture for 3 to 4 minutes, stirring, until slightly thickened. Season with a pinch of salt and keep warm.

5. 5

   In a bowl, combine the cooked peeled fava beans with the macerated red onion, the remaining cilantro, 1 tablespoon olive oil, 1 tablespoon lime juice, a pinch of salt, and a pinch of black pepper. Keep this warm salad near the oven so it does not cool too much.

6. 6

   Pat the trout fillets dry with paper towels and season them with the remaining salt, the remaining black pepper, the remaining cumin, the remaining oregano, 1 tablespoon ají amarillo paste, and the remaining 2 minced garlic cloves.

7. 7

   Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil. Cook the trout fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, adding a small piece of butter at the end for shine, until golden and just cooked through in the center.

8. 8

   Serve each portion with golden potatoes, one trout fillet, the huacatay sauce spooned over or on the side, and the warm fava bean salad. If desired, finish with a few extra drops of lime juice just before serving.