Quito-Style Trout in Babaco and Cilantro Sauce with Rustic Oca Potato Cake

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray or oven-safe skillet with a little of the vegetable oil.

2. 2

   2. Cook the oca potatoes in water until tender. Drain well and roughly mash them in a bowl. Mix with the fresh cheese, chopped red onion, precooked cornmeal, beaten egg, half of the cilantro, 1/2 teaspoon salt, and a pinch of black pepper.

3. 3

   3. Shape the oca mixture into 4 rustic cakes and place them on the greased tray. Brush or drizzle with 1 tablespoon vegetable oil and bake for 18 minutes at 200 °C / 400 °F, until firm and lightly golden.

4. 4

   4. While the cakes bake, season the trout fillets with the remaining salt, black pepper, ground cumin, and 1 tablespoon of the lime juice.

5. 5

   5. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the trout for 2 to 3 minutes per side until just cooked. Remove and keep warm on a plate.

6. 6

   6. In the same skillet, add the butter and the remaining tablespoon of vegetable oil. Add the sliced red onion and cook for 2 minutes. Stir in the garlic and ground annatto, cooking for 30 seconds until fragrant.

7. 7

   7. Add the diced babaco and cook for 3 minutes, stirring gently. Pour in the broth and simmer over medium heat for 4 to 5 minutes, until the babaco softens and the sauce reduces slightly.

8. 8

   8. Stir in the remaining lime juice and the rest of the cilantro. Adjust salt and pepper. Return the trout fillets to the skillet and spoon the sauce over them for 1 minute to finish cooking without drying them out.

9. 9

   9. Serve one rustic oca cake on each plate, place a trout fillet on top or alongside, and finish with the hot babaco, red onion, and cilantro sauce.

10. 10

    10. For a deeper golden top on the cakes, broil them for 2 extra minutes at 230 °C / 450 °F, watching closely so they do not burn.