Trout with Toasted Hominy Crust, Creamy Sambo Sauce, and Goldenberry Pickle

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Spread the cooked hominy on a baking tray and bake for 12 minutes, stirring halfway through, until drier and lightly toasted.

2. 2

   Remove the hominy from the oven and let it cool slightly. Coarsely crush it in a food processor or mortar with 20 g roasted peanuts until sandy and crunchy, not finely powdered. Mix with the fine cornmeal, 1 g cumin, 1 g salt, and a pinch of black pepper.

3. 3

   In a bowl, combine half of the chopped garlic, 2 tablespoons (30 ml) lime juice, ground annatto, the remaining cumin, 1/2 teaspoon salt, and a little black pepper. Rub this mixture over the trout fillets and let rest for 10 minutes.

4. 4

   While the trout rests, make the pickle. Combine the goldenberries, half of the red onion, the fresh red chili, 2 tablespoons (30 ml) lime juice, apple cider vinegar, grated panela, a pinch of salt, and 1 tablespoon chopped cilantro. Let it sit for 15 minutes.

5. 5

   For the sauce, heat 1 tablespoon (15 ml) vegetable oil in a small saucepan over medium heat. Sauté the remaining red onion and the rest of the garlic for 3 to 4 minutes until softened. Add the diced sambo squash, 50 g roasted peanuts, the broth or water, and 1/2 teaspoon salt.

6. 6

   Cook the sauce over medium-low heat for 12 to 15 minutes, until the sambo is very tender. Add the milk and cook 2 minutes more without letting it boil hard. Blend until smooth and creamy, then return it to the pan. Keep warm over very low heat.

7. 7

   Lightly pat the marinated trout fillets dry if they have excess moisture. Press the top side of each fillet into the toasted hominy mixture to form an even crust.

8. 8

   Heat the remaining 2 tablespoons (30 ml) vegetable oil in a large skillet over medium heat. Cook the trout crust-side down first for 3 minutes until golden. Carefully turn and cook 2 to 4 minutes more, depending on thickness, until the fish is just cooked through.

9. 9

   If you want to keep the trout warm while finishing the plating, place it in the oven for 2 minutes at 120 °C / 250 °F.

10. 10

    Serve a base of creamy sambo sauce on each plate. Place a trout fillet on top with the crust facing up. Finish with the goldenberry pickle, the remaining chopped cilantro, and, if desired, a few extra bits of roasted peanuts reserved from the preparation.