Colombian Trout with Cuchuco Crust, Pumpkin Cream, and Warm Sweet Corn-Scallion Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a medium saucepan, combine the pumpkin with 350 ml (1 1/2 cups) of vegetable broth, half of the garlic, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a pinch of black pepper. Cook over medium heat for 15 to 18 minutes, until the pumpkin is very tender.

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   2. While the pumpkin cooks, pat the trout fillets dry with paper towels. Season them with the juice of 1 lime, annatto powder, the remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, and black pepper to taste. Let them rest for 10 minutes.

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   3. Place the cracked corn meal on a wide plate. Press each trout fillet onto the cracked corn on one side to create an even crust. Set aside.

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   4. Once the pumpkin is ready, add the heavy cream and 15 g (1 tbsp) butter. Blend until smooth; if needed, add a little of the remaining broth to adjust the texture. Keep warm over very low heat.

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   5. In a large oven-safe skillet, heat 2 tablespoons of oil over medium-high heat. Place the trout fillets crust-side down and sear for 2 to 3 minutes, until the cracked corn is crisp and golden.

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   6. Carefully flip the fillets, add the remaining 15 g (1 tbsp) butter to the skillet, and transfer to the oven for 6 to 8 minutes at 220 °C / 425 °F, until the trout is cooked through but still juicy.

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   7. While the trout finishes cooking, heat the remaining 1 tablespoon oil in another skillet. Sauté the remaining scallions and the rest of the garlic for 1 minute. Add the sweet corn and cook for 3 to 4 minutes. Stir in 2 to 3 tablespoons of the remaining broth to moisten, then add the cilantro, the juice of the other lime, a pinch of salt, and black pepper. Mix and turn off the heat.

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   8. Spoon a layer of pumpkin cream onto each plate. Place a trout fillet on top with the cuchuco crust facing up, and finish with the warm sweet corn and scallion salad. If desired, add a little lime zest on top before serving.