Trucha a la Parrilla de La Oroya

Trucha a la Parrilla de La Oroya

By
From
Andina
Serves
4
Photographer
David Loftus

La Oroya Fish & Chips. La Oroya, a city deep in the heart of the Andes, was the first place in Peru to farm trout. When I was a child, my father would visit La Oroya for work, and he also loved a good British fish and chips! If he were alive today, I’m sure he would appreciate my Andina alternative.

Ingredients

Quantity Ingredient
4 small trout, cleaned
or 2 large trout, cleaned
30g butter, melted
salt
freshly ground black pepper

For the marinade

Quantity Ingredient
4 tablespoons olive oil
1 red onion, finely chopped
6 garlic cloves, crushed
2 tablespoons Picante de Huevos, panca chilli paste
1/2 teaspoon ground cumin
a few coriander leaves, chopped

For the cassava chips

Quantity Ingredient
1 cassava, peeled
vegetable oil, for deep frying

For the broad bean mash

Quantity Ingredient
400g broad beans
50ml double cream
15g butter
a few mint sprigs, finely chopped

Method

  1. First, make the marinade. Heat the olive oil in a frying pan over a medium heat. Add the red onion and sauté for 10 minutes until the onion has softened, then add the garlic and cook for a further 2 minutes until the garlic has softened slightly. Remove from the heat, allow to cool, then transfer to a food processor. Add the chilli paste, cumin and coriander. Season, then blitz until smooth.
  2. Cut slashes in the trout skin and place the fish on a baking tray. Rub the marinade over the trout, cover and marinate for 1 hour. Preheat the oven to 200°C or prepare a barbecue.
  3. Make the cassava chips. Put the cassava in a saucepan and cover with water, then bring to the boil over a high heat. Add 1 teaspoon of salt to the water, then simmer for 20–30 minutes until the cassava is tender – it will also look translucent. Drain thoroughly. As soon as it is cool enough to handle, break it up into large pieces, remove the stringy bits and cut into rough chips. Half-fill a large saucepan with vegetable oil, or use a deep-fat fryer, and heat the oil to about 180°C. Fry the cassava in batches until piping hot and golden, then remove and set aside to drain on kitchen paper. Keep warm.
  4. To make the broad bean mash, bring a small saucepan of salted water to the boil. Add the beans and simmer for 5 minutes until softened. Drain, then pop half the beans out of their skins and put them with the unpopped beans in a food processor or blender. Warm the cream slightly in a small saucepan, then add to the processor or blender with the butter. Pulse the mixture to a coarse purée, then stir through the chopped mint and season well with salt. Heat through gently if necessary before serving.
  5. Brush the trout with the melted butter and bake in the oven for 20 minutes until the skin is light brown and crisp and the fish is cooked. Alternatively, grill on a hot barbecue for about 6 minutes on each side. Serve with the cassava chips and broad bean mash.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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