Andean Trout in Tarwi and Yellow Chili Sauce with Golden Potatoes and Watercress Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the yellow potatoes with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon cumin, and a pinch of 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 tender.

2. 2

   While the potatoes roast, make the sauce. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 80 g diced red onion and sauté for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

3. 3

   Add the ají amarillo paste to the skillet and cook for 1 minute, stirring. Add the cooked tarwi, evaporated milk, vegetable broth or water, half of the lime juice, and half of the chopped cilantro. Cook over low heat for 4 to 5 minutes.

4. 4

   Transfer the sauce mixture to a blender, or use an immersion blender, and blend until smooth. Return the sauce to the skillet, add the butter, season with salt and black pepper, and cook over low heat for 2 more minutes until slightly thickened. Keep warm.

5. 5

   Season the trout fillets with the remaining salt, black pepper, and a pinch of cumin. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the trout for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until cooked through but still juicy.

6. 6

   In a bowl, combine the sliced red onion, radishes, watercress, the remaining lime juice, olive oil, and the remaining cilantro. Add a pinch of salt and toss gently.

7. 7

   Spoon a base of tarwi and ají amarillo sauce onto each plate. Place a trout fillet on top, serve with the golden potatoes, and finish with the watercress salad on the side.

8. 8

   For a more elegant presentation, spoon an extra tablespoon of sauce over the trout just before serving and add a few small fresh cilantro leaves on top.