Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a wide pot, combine 4 cups of vegetable broth, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper, then bring the mixture to a gentle simmer over medium heat.

2. 2

   Carefully add 2 (150-gram each) trout fillets to the simmering broth, ensuring they are fully submerged, and poach for 8-10 minutes or until the fish is flaky and cooked through.

3. 3

   While the fish poaches, prepare the sauce by mashing 4 cloves of black garlic with a fork in a small bowl, then whisk in 2 tablespoons of aji amarillo paste, 2 tablespoons of fresh lime juice, and 0.25 cup of olive oil until well combined.

4. 4

   Gently remove the poached trout fillets from the broth using a slotted spoon and place them onto a serving plate.

5. 5

   Pour the black garlic and aji amarillo sauce generously over each poached trout fillet.

6. 6

   Garnish the dish with 0.5 small finely diced red onion and 0.25 cup of fresh chopped cilantro.

7. 7

   Serve the Trucha Andina Pochada immediately with 2 medium yellow potatoes, boiled and quartered, on the side.