TROUT ESCABECHE

In the language of ancient Perú yanuq meant hearth, home...

TROUT ESCABECHE

Ingredients :

4 trouts, (10 ½ oz (300 g) each one, cleaned, rinsed and cut in fillets

Juice of 3 key limes

Flour, necessary amount to flour trouts

Vegetable oil, necessary amount to fry trout fillets and onions

4 red onions, peeled and cut in thick julienne

6 garlic cloves, finely chopped

1 ½ tablespoon sun dried red ají paste (chili)

4 fresh yellow ají (chili), seeded and deveined

Fresh oregano leaves

Bay leaves

1 tablespoon brown sugar

¾ cup red wine vinegar

¾ cup brown stock

3 hard boiled eggs, quartered

5 oz (150 g) fresh white cheese cut in long strips

1 lb 2 oz (500 g) potatoes, boiled, peeled and halved

Salt

Pepper

Preparation:

Season trout fillets with salt, pepper and lime juice. Dredge in flour on both sides.
Heat oil in a skillet and fry fillets until cooked and golden. Remove from skillet and keep warm.
Heat oil in a skillet and add onions, fresh yellow aji and cook until onion starts to brown. Add garlic, sun dried red aji paste, bay leaves and oregano. Cook stirring until tender.
Add sugar, vinegar and stock and bring to a boil. Cook until onions are crystal clear. Correct seasoning.
Place fish on a platter and cover with onion sauce. Garnish with fresh cheese, boiled egg and boiled potatoes.

Typical dish from Huancayo, in the Andes

How to fillet, skin and debone fish

6 servings