Trout in Oca Herb Sauce with Hominy and Corn Cakes

Instructions

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   1. Season the trout fillets with 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground achiote, and 1 minced garlic clove. Let them rest for 10 minutes while you prepare the remaining components.

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   2. For the cakes, mash the cooked hominy in a bowl just enough to break some of the kernels, then mix with the corn kernels, crumbled fresh cheese, beaten egg, fine cornmeal, 2 tablespoons chopped red onion, 2 tablespoons chopped culantro or cilantro, and 1/4 teaspoon salt. Shape into 8 compact cakes.

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   3. Heat a large skillet or griddle over medium heat with 1 1/2 tablespoons oil. Cook the cakes for 4 to 5 minutes per side until golden and firm. Keep warm.

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   4. In a medium saucepan, melt the butter with 1/2 tablespoon oil over medium heat. Add the diced oca and cook for 3 minutes. Add the remaining red onion and remaining garlic; sauté for 4 minutes until the onion is soft.

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   5. Stir in the remaining ground achiote, ground cumin, and parsley. Pour in the hot broth and cook for 10 minutes, until the oca is very tender.

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   6. Add the milk and half of the remaining culantro or cilantro. Cook 2 minutes more without boiling hard. Carefully blend the mixture until smooth. Return it to the saucepan, adjust with 1/2 teaspoon salt and a pinch of pepper, and keep it over very low heat.

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   7. Pat the trout dry if it released moisture. Heat another skillet over medium-high heat with the remaining tablespoon of oil. Sear the fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until just cooked through and flaking easily.

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   8. Add the remaining tablespoon of lemon juice and 2 tablespoons water to the trout skillet to loosen the browned bits. Cook for 30 seconds and pour those juices into the sauce. Stir gently.

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   9. If you want to reheat the cakes before serving, place them on a tray and bake for 5 minutes at 180 °C / 350 °F.

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    10. Serve each plate with 2 hominy and corn cakes, one trout fillet, and plenty of warm oca sauce over the top. Finish with the remaining chopped culantro or cilantro and a little black pepper.