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Restaurants›Andina›Trucha Escabechada Recipe

Trucha Escabechada Recipe

Inspired by Andina

Time1h

Serves4

pan-seared trout, tomato, ají panca, sweet potato, oregano, salsa criolla (GF)

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Ingredients

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Fish

4 pieces trout fillets

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Escabeche Sauce

2 cups Tomatoes, diced

2 tbs ají panca paste

1 tbs Oregano, dried

1 cup white vinegar

1 cup water

2 cloves Garlic, minced

Sweet Potato

2 cups sweet potatoes, peeled and cubed

1/2 tsp Celtic sea salt

1 tbs olive oil

Salsa Criolla

1 cup Red onion, thinly sliced

2 tbs ReaLime juice

1/2 cup cilantro, chopped

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Method

Prepare the Sweet Potatoes

Boil Sweet Potatoes

In a pot, boil the sweet potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.

Sauté Sweet Potatoes

In a skillet, heat olive oil over medium heat and sauté the boiled sweet potatoes until lightly browned. Season with salt and set aside.

Make the Escabeche Sauce

Combine Ingredients

In a saucepan, combine diced tomatoes, ají panca paste, oregano, white vinegar, water, and minced garlic. Bring to a boil.

Simmer

Reduce heat and let simmer for about 10-15 minutes until the sauce thickens slightly. Set aside.

Cook the Trout

Season Trout

Season the trout fillets with salt and black pepper.

Pan-Seer Trout

In a skillet, heat olive oil over medium-high heat. Add the trout fillets and cook for about 3-4 minutes on each side until golden brown and cooked through.

Prepare Salsa Criolla

Mix Ingredients

In a bowl, combine sliced red onion, lime juice, chopped cilantro, salt, and black pepper. Mix well and let sit for at least 10 minutes.

Serve

Plate the Dish

On a serving plate, place the sautéed sweet potatoes, top with pan-seared trout, and drizzle with the escabeche sauce. Serve with salsa criolla on the side.