Andean Trout with Taxo Herb Sauce, Sautéed Hominy and Crunchy Pumpkin Seeds

Instructions

1. 1

   1. Season the trout fillets with 4 g salt, the cumin, 1 g black pepper, and 1 tablespoon lime juice. Let them rest for 10 minutes while you prepare the remaining components.

2. 2

   2. Toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until puffed and fragrant. Remove and set aside.

3. 3

   3. In the same skillet, heat 1 tablespoon achiote oil over medium heat. Add half of the red onion and half of the garlic. Cook for 3 minutes until the onion softens. Stir in the cooked hominy, 60 ml (1/4 cup) broth, 2 g salt, and a pinch of pepper. Sauté for 5 to 6 minutes until the hominy is glossy and hot. Add the butter and mix. Keep warm.

4. 4

   4. Blend or thoroughly mix the taxo pulp with the remaining vegetable broth, the remaining lime juice, half of the cilantro, the remaining onion, the remaining garlic, and a pinch of salt until you have a slightly rustic sauce.

5. 5

   5. Heat the remaining tablespoon of achiote oil in a large skillet over medium-high heat. Cook the trout for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until just firm and it reaches a safe internal temperature of 145°F / 63°C.

6. 6

   6. Lower the heat to medium-low. Briefly remove the trout to a warm plate. Pour the taxo sauce into the skillet and cook for 2 to 3 minutes, stirring, until heated through and slightly thickened. Adjust with the remaining salt and pepper.

7. 7

   7. Return the trout to the skillet for 30 seconds to coat it with the sauce without overcooking. Sprinkle with the remaining cilantro.

8. 8

   8. Serve a bed of sautéed hominy on each plate, top with a trout fillet and taxo sauce, and finish with the toasted pumpkin seeds.