Colombian Trout with Cacao-Guascas Crust, Rustic Arracacha Mash, and Warm Green Mango Salad

Instructions

1. 1

   1. Season the trout fillets with half of the grated garlic, 2 tablespoons (30 ml) lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest in the refrigerator for 10 minutes.

2. 2

   2. Meanwhile, cook the arracacha in a pot with enough water and 1 teaspoon salt for 18 to 20 minutes, or until very tender. Drain well.

3. 3

   3. In a small bowl, mix the cocoa powder, crumbled dried guascas, pre-cooked cornmeal, and 1 tablespoon (15 ml) oil until the mixture looks sandy. Set aside.

4. 4

   4. Mash the hot arracacha with the butter, warm milk, scallions, the remaining garlic, 1 tablespoon (15 ml) lime juice, and a pinch of black pepper. Adjust salt and keep warm over very low heat.

5. 5

   5. For the warm salad, heat 1 tablespoon (15 ml) oil in a skillet over medium heat. Add the red onion and cook for 2 minutes. Stir in the green mango, grated panela, cumin, and mild chili powder or paprika, and cook 2 to 3 minutes more, just until the mango softens slightly while keeping some bite. Turn off the heat and fold in the fresh cilantro. Keep warm.

6. 6

   6. Lightly pat the trout dry and press the cocoa, guascas, and cornmeal mixture onto one side of each fillet to create a thin crust.

7. 7

   7. Heat the remaining 2 tablespoons (30 ml) oil in a large nonstick skillet over medium heat. Cook the trout crust-side down first for 3 to 4 minutes, then carefully turn and cook 2 to 3 minutes more, until just cooked through and golden. If you prefer to finish it in the oven, transfer it to a preheated oven at 375°F / 190°C for 3 additional minutes.

8. 8

   8. Serve a bed of rustic arracacha mash on each plate, place a trout fillet on top with the crust facing up, and add the warm green mango salad on the side. Finish with a few drops of the remaining lime juice over the trout before serving.