Andean Trout with Oca and Lemongrass Sauce and Golden Hominy

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the oca on a tray and toss with 1 tablespoon achiote oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dried oregano. Roast for 20 minutes, until tender and lightly golden.

2. 2

   While the oca roasts, season the trout fillets with lime juice, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes.

3. 3

   Heat a large skillet over medium heat. Add 1/2 tablespoon achiote oil and sauté half of the red onion with half of the garlic for 3 minutes. Add the cooked hominy and cook for 5 to 7 minutes, stirring, until glossy and lightly golden in spots. Remove from the heat and fold in half of the fresh cheese. Keep warm.

4. 4

   Remove the oca from the oven. Transfer it to a blender with the milk, vegetable broth or water, butter, the remaining garlic, half of the lemongrass herb, and a pinch of salt. Blend until smooth.

5. 5

   In a small saucepan over medium-low heat, cook the oca sauce for 4 to 5 minutes. Add the remaining half of the red onion and cook 2 minutes more so it keeps a gentle texture. Adjust with salt and black pepper.

6. 6

   Pat the trout skin dry with paper towel. Heat the vegetable oil in a nonstick skillet over medium-high heat. Cook the fillets skin-side down first for 4 to 5 minutes, then flip and cook 2 to 3 minutes more, until just cooked through and golden.

7. 7

   To serve, spoon the golden hominy onto each plate, place a trout fillet on top or alongside, and ladle over the hot oca sauce. Finish with the remaining fresh cheese, chopped cilantro, the rest of the lemongrass herb, and a little of the reserved fresh red onion if you want extra texture.