Crispy Trout with Huacatay-Loche Sauce and Chorrillana Quinoa

Instructions

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   1. Rinse the white quinoa under cold water until it stops foaming. Place it in a saucepan with 540 ml (2 1/4 cups) water and 1/2 teaspoon salt. Bring to a boil, then cover and cook over low heat for 15 minutes until tender and the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

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   2. While the quinoa cooks, place the loche squash on a small baking tray or baking dish, toss it with 1 tablespoon oil and a pinch of salt. Roast at 200 °C / 400 °F for 20 minutes, until tender and lightly golden.

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   3. Season the trout fillets with 1 tablespoon lime juice, 1 teaspoon salt, black pepper, and ground cumin. Let them rest for 10 minutes.

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   4. For the sauce, heat 1 tablespoon oil in a medium skillet over medium heat. Sauté the finely chopped red onion for 3 minutes. Add 2 garlic cloves and 1 tablespoon ají amarillo paste; cook 1 minute more.

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   5. Add the roasted loche squash, vegetable broth or water, and evaporated milk. Cook for 3 to 4 minutes. Add the huacatay leaves and blend until smooth. Return the sauce to the skillet, adjust with 1/2 teaspoon salt, and keep over very low heat so it does not boil aggressively.

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   6. For the chorrillana quinoa, heat 1 tablespoon oil in another large skillet over medium-high heat. Add the sliced red onion and sauté for 2 minutes. Add the remaining 2 garlic cloves, tomato, the other tablespoon of ají amarillo paste, dried oregano, and a pinch of salt; cook for 3 minutes until the tomato softens slightly.

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   7. Add the cooked quinoa to the chorrillana skillet along with the chopped fresh cilantro and 1 tablespoon lime juice. Mix well and cook 2 more minutes so it absorbs the flavors. Keep warm.

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   8. Place the rice flour on one plate and the beaten egg on another. Dip each trout fillet first in the egg and then in the rice flour, pressing lightly to create a thin coating.

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   9. Heat the remaining 2 tablespoons oil in a wide skillet over medium-high heat. Cook the trout for 3 to 4 minutes per side, depending on thickness, until crisp outside and just cooked through inside.

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    10. Remove excess fat from the skillet if needed and deglaze with the white wine over medium heat for 30 seconds, scraping up the browned bits. Pour that liquid into the huacatay sauce and stir.

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    11. Serve a bed of chorrillana quinoa on each plate, place a crispy trout fillet on top or alongside, and spoon over the huacatay-loche sauce. Finish with a few drops of the remaining lime juice and serve immediately.