Andean Trout in Baby Banana and Lemon Verbena Sauce with Creamy Corn Quinoa

Instructions

1. 1

   1. Season the trout fillets with 4 g salt, black pepper, and key lime juice. Let them rest in the refrigerator for 10 minutes.

2. 2

   2. Rinse the quinoa under cold water until it stops foaming. Place it in a saucepan with the water and 120 ml of the vegetable stock. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender and the liquid is absorbed.

3. 3

   3. While the quinoa cooks, heat 15 ml annatto oil in a large skillet over medium heat. Add half of the red onion and half of the garlic. Sauté for 3 to 4 minutes until fragrant.

4. 4

   4. Add the corn kernels to the skillet and cook for 4 minutes, stirring. Stir in the milk, butter, and 2 g salt. Add the cooked quinoa and mix well. Cook over low heat for 3 to 5 minutes until creamy. Add the fresh cheese and half of the culantro or cilantro. Keep warm.

5. 5

   5. In another skillet, heat the remaining 15 ml annatto oil over medium-high heat. Sear the trout fillets for 3 to 4 minutes per side, depending on thickness, until just cooked through and flaky. If you prefer to finish them in the oven, transfer them to a tray and bake at 375°F / 190°C for 4 to 6 minutes. Keep warm.

6. 6

   6. In the same skillet used for the trout, reduce to medium heat and add the remaining red onion and garlic. Sauté for 2 to 3 minutes. Add the mashed baby banana and cook for 2 minutes, stirring so it lightly caramelizes.

7. 7

   7. Pour in the remaining 240 ml vegetable stock and add the fresh lemon verbena. Simmer over medium-low heat for 4 to 5 minutes until the sauce thickens slightly and becomes silky. Taste and adjust with the remaining 2 g salt if needed.

8. 8

   8. To serve, spoon a bed of creamy corn quinoa onto each plate. Place a trout fillet on top, spoon over the baby banana and lemon verbena sauce, and finish with the remaining culantro or cilantro and the toasted squash seeds.

9. 9

   9. Serve immediately while hot.

10. 10

    10. If reheating, do so gently in a skillet over low heat or in the oven at 300°F / 150°C for 8 to 10 minutes to prevent the trout from drying out.