Peruvian Trout in Quinoa Crust with Creamy Aji Amarillo Sauce and Warm Corn Salad

Name: Peruvian Trout in Quinoa Crust with Creamy Aji Amarillo Sauce and Warm Corn Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Peruana
Ingredients: 21 oz trout fillets; 1 1/2 cups cooked quinoa; 1 large egg; 1/3 cup rice flour; 1 1/4 tsp salt; 3/4 tsp black pepper; 3 tbsp vegetable oil; 2 tbsp aji amarillo paste; 2 cloves garlic; 1 cup red onion; 3/4 cup heavy cream; 1/2 cup vegetable broth; 2 tbsp lime juice; 2 cups cooked Peruvian corn kernels; 1/3 cup fresh cilantro; 1 tbsp butter

An original Peruvian-inspired recipe featuring trout fillets coated in crispy quinoa, a creamy aji amarillo sauce, and a warm salad of corn, red onion, and cilantro. The result is an elegant, colorful dish that showcases both Andean and coastal Peruvian flavors.

25 minPrep

20 minCook

45 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 600 g trout fillets (skinless, approx. 150 g each uno)
1 1/2 250 g cooked quinoa (well escurrida and cold)
1 1 unit egg (beaten)
40 40 g rice flour (for a rebozado ligero)
7 7 g salt (divided)
2 2 g black pepper (freshly ground, divided)
45 45 ml vegetable oil (divided)
30 30 g aji amarillo paste (for the sauce)
2 2 cloves garlic (chopped finely)
120 120 g red onion (en pluma fina, divided)
180 180 ml heavy cream (for the sauce)
120 120 ml vegetable broth (or agua)
30 30 ml lime juice (freshly squeezed, divided)
300 300 g cooked Peruvian corn kernels (puede usarse maíz large cocido)
15 15 g fresh cilantro (chopped)
15 15 g butter (for the ensalada tibia)

Nutrition facts

per serving

492 kcal

Calories

33 g

Protein

25 g

Carbs

29 g

Fat

3 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsFish

Instructions

1
Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper or lightly grease it with a little of the vegetable oil.
2
Season the trout fillets with 3 g salt, half of the black pepper, and 1 tablespoon lime juice. Let them rest for 5 minutes while you prepare the coating.
3
Place the rice flour on one plate. Put the beaten egg on a second plate. Spread the cooked quinoa on a third plate, loosening it with your fingers so the grains are separated.
4
Dredge each trout fillet in the rice flour, then dip it in the beaten egg, and finally press it into the cooked quinoa to form an even crust on the top and sides.
5
Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Sear the trout fillets on the quinoa side for 2 to 3 minutes until the crust is set and lightly crisp.
6
Transfer the trout fillets to the tray with the crust facing up and bake for 6 to 8 minutes at 220 °C / 425 °F, until the fish is cooked through but still juicy.
7
While the trout bakes, make the sauce. In a small saucepan, heat 1/2 tablespoon of the vegetable oil over medium heat. Sauté the garlic and half of the red onion for 2 minutes without browning too much.
8
Add the aji amarillo paste and cook for 1 more minute. Stir in the heavy cream, vegetable broth, 2 g salt, the remaining black pepper, and 1 tablespoon lime juice. Cook over low heat for 4 to 5 minutes until the sauce thickens slightly.
9
For the warm salad, melt the butter with the remaining 1/2 tablespoon vegetable oil in another skillet over medium heat. Add the rest of the red onion and cook for 1 minute. Add the cooked corn kernels, the remaining salt, and sauté for 3 minutes.
10
Turn off the heat for the warm salad and mix in the chopped fresh cilantro. Taste and adjust with a few extra drops of lime juice if desired.
11
Serve a bed of warm corn salad on each plate, place a quinoa-crusted trout fillet on top or alongside, and finish with the creamy aji amarillo sauce around or over the fish.
12
For a cleaner presentation, let the trout rest for 2 minutes out of the oven before plating so the quinoa crust sets better.

Chef tips

Make sure the quinoa is cold and dry; if it is too moist, the crust will not crisp properly. If the trout fillets are very thin, reduce the oven time to 5 or 6 minutes.

Substitutions

You can replace the trout with sea bass or salmon. If Peruvian corn is unavailable, use cooked yellow corn. For a milder sauce, thin the aji amarillo paste with a bit more broth.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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