Ecuadorian Trout with Annatto and Mandarin, Crispy Yuca Cake, and Warm Lupin Bean Salad

Instructions

1. 1

   1. Place the trout fillets in a dish and season them with the ground annatto, minced garlic, mandarin juice, cumin, 1 teaspoon of salt, black pepper, and 1 tablespoon of vegetable oil. Mix well, cover, and marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, cook the yuca in a pot with enough water and 1/2 teaspoon of salt for 20 to 25 minutes, until very tender. Drain, remove any tough center fibers, and mash while still hot into a rustic puree.

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   3. Add the crumbled fresh cheese and 2 tablespoons of finely chopped red onion from the total amount to the mashed yuca. Mix well and shape into one large cake about 3/4 inch thick on a tray or plate.

4. 4

   4. Heat a wide skillet over medium heat and add the butter along with 1 tablespoon of vegetable oil. Brown the yuca cake for 4 to 5 minutes per side until crisp and golden. If you prefer to finish it in the oven, transfer it to 375 °F / 190 °C for 8 minutes after browning. Keep warm.

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   5. In another skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the remaining red onion and cook for 2 minutes. Add the cooked lupin beans and diced tomato, stir gently, and cook for 2 to 3 minutes just to warm through.

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   6. Remove the skillet from the heat and add the cilantro, parsley, and lime juice. Toss the warm lupin salad and adjust salt if needed. Set aside.

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   7. Heat the remaining tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Cook the trout fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and cooked through in the center. If checking with a thermometer, the center should reach 145 °F / 63 °C.

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   8. To serve, cut the yuca cake into 4 portions. Place one portion on each plate, add a trout fillet on top or alongside, and finish with the warm lupin, tomato, and herb salad. Serve immediately.