With a sauce made of Aji Amarillo paste (a mildly hot, but fruity pepper) and cream, this dish is full of flavour, but it won't overpower the stars of the plate — the fresh shrimp and Rainbow trout. If you can’t find Aji Amarillo paste at a South American grocery, you could make a decent substitute with yellow peppers and chilies.
Ingredients
- 1 pound whole shrimp, peeled
- 4 4-ounce fillets rainbow trout, deboned
- 2 tablespoons canola oil
- salt and pepper to taste
- 1/4 cup Aji Amarillo paste (Peruvian yellow-pepper paste)
- 3 white onions, peeled and thinly sliced
- 1 cup evaporated milk
- 1/4 cup 35 per cent cream
- 2 cloves garlic
- 1 tablespoon canola oil
- 1/4 cup feta, crumbled
- 1 small onion, thinly sliced
- 4 cups fresh lettuces (frisée or butter lettuce), loosely packed
Preparation
For the sauce
Heat the oil in a saucepan over medium heat. Sauté the onions and garlic until soft and transparent.
Transfer the mixture to a blender, add the paste and purée. Slowly add the evaporated milk and then the heavy cream. Blend until smooth and set aside.
For the fish
Dry the trout fillets and season the trout skin with salt.
Heat 1 tablespoon of oil in a non-stick skillet over mediumhigh heat. Add trout fillets skin side down and sear for about 2 minutes. Reduce heat to medium-low and continue cooking for 2 to 3 more minutes or until the flesh is opaque and begins to flake.
Remove the trout from pan and set aside.
In the same pan, heat the remaining tablespoon of oil over medium heat and add the shrimp. Sauté for 30 seconds on each side or until the flesh is pink. Remove from heat.
Assemble
Place a large spoonful of sauce on the middle on each plate. Place the trout fillet, skin side up, and 3 to 4 pieces of shrimp per plate. Garnish with crumbled feta, red onion and lettuce.
