THURSDAY'S RECIPE: Grilled Andean trout with huacatay sauce, black quinoa and highland vegetables

Andean trout with crispy skin over black quinoa, finished with a bright huacatay–cilantro green sauce and sautéed highland vegetables on a modern plate

This dish brings together three emblems of Andean cuisine: fresh trout , aromatic huacatay , and ancient quinoa . The result is an elegant dish, perfect for a regular menu or a special dinner, where the fire works its magic, the green sauce embraces without masking, and the garnish provides texture and nutrition.

A little history (why this dish is “Andean”)

Trout arrived in the high Andes at the beginning of the 20th century and easily adapted to the cold waters of the high Andean lakes, becoming a staple protein in the mountain regions. Huacatay —the Andean “black basil”—has been used to flavor stews, ocopas, and pachamancas since pre-Hispanic times, contributing unique herbal notes. Quinoa , the mother crop of the Andes, provides complete amino acids and a smooth texture that pairs beautifully with delicate fish. Together, these ingredients tell a story of territory, adaptation, and flavor.

Yield, time, and difficulty

• Serves: 4

• Active time: 35–40 min

• Difficulty: Medium (control of cooking point and simple emulsions)
  

Ingredients

Trout and vegetables

• 4 fresh trout fillets with skin (180–200 g/unit)

• 2 tbsp olive oil (for the fish)

• 1 tsp fine salt + 1/2 tsp black pepper

• 2 medium carrots , cut into sticks

• 1 medium zucchini , sliced into half-moons

• 1 cup blanched fava beans or green beans (optional)

• 1 tbsp butter or 1 tbsp olive oil (finished)
  

Black quinoa (base)

• 1 cup black quinoa (or red/white mixed)

• 2 cups vegetable broth or water

• 1 bay leaf, one crushed garlic clove

• 1/2 tsp salt
  

Huacatay sauce (green emulsion)

• 1 cup huacatay leaves (lightly pressed)

• ½ cup cilantro (leaves and tender stems)

• 1 yellow chili pepper , veins and seeds removed (or 1 tbsp of paste)

• 1 small clove of garlic

• 40 ml lemon or lime juice (to taste)

• 60 ml mild olive oil

• 2–4 tbsp broth or ice water (to adjust texture)

• Fine salt to taste
  

Finishes and extras (optional)

• Thinly sliced radishes

• Tender leaves (watercress, microgreens)

• Drops of yellow chili oil or olive oil

• Lemon wedges
  

Mise en place (key techniques)

1. Quinoa without bitterness: wash it under the tap, rubbing until the water runs clear (removes saponins).

2. Bright sauce: blend cold and emulsify with oil at the end; if you heat it, it will lose color.

3. Perfect trout: dry skin = crispy skin; salt just before grilling.

4. "High-altitude" vegetables: short cooking time, firm texture; look for color and crunch.
   

Step-by-step preparation

A) Black quinoa

1. Rinse the quinoa and drain.

2. In a pot, put the broth/water, garlic, bay leaf, and salt; when it comes to a boil, add the quinoa.

3. Reduce heat to low and cook for 15–18 minutes until absorbed; turn off, let stand covered for 5 minutes, and fluff with a fork.
   

B) Huacatay sauce (green emulsion)

1. In a blender: huacatay, cilantro, chili pepper, garlic, lemon, and 2 tbsp of broth . Blend briefly.

2. With the blender running, slowly drizzle in the oil until emulsified. Adjust salt and acidity.

3. If needed, add 1–2 tbsp of chilled broth for a silky smooth texture (not too thick, not too thin). Keep refrigerated.
   

C) Vegetables

1. Sauté carrot and zucchini with 1 tbsp of oil, salt, and pepper for 2–3 min (crispy point).

2. If you are using blanched broad beans/green beans, add them at the end to heat through.
   

D) Grilled/grilled trout

1. Dry the fillets well. Brush with oil, season with salt and pepper.

2. Very hot griddle or grill. Place skin-side down without moving for 3–4 minutes (crispy skin).

3. Flip for 30–60 seconds just to seal and remove; add one knob of butter or a splash of oil off the heat to satin.
   

Plating (restaurant style)

• Place a generous spoonful of huacatay sauce on the plate.

• Place a scoop of quinoa as a base, then place the trout on top (skin side up).

• Arrange the vegetables on one side to add height and color.

• Garnish with radishes, tender leaves, and a drizzle of oil. Serve with lemon wedges.
  

Variants (same technique, new profiles)

• Andean salmon : uses salmon, but reduces the time in the skin (more fat).
  

• Surf & sava: add sautéed shrimp at the end, glazed with a teaspoon of yellow chili pepper.
  

• Vegetarian version: replace the trout with portobello mushrooms or grilled cauliflower; it's spectacular with the sauce.
  

• Citrus quinoa: mix the quinoa with lemon zest and olive oil at the end.
  

Chef's Tips

• Crispy skin guaranteed: dry the trout well, place it on a very hot griddle, and do not move it until it browns.
  

• Green is the color: the sauce doesn't boil; if it loses color, correct it with some fresh cilantro leaves at the end.
  

• Balance: Trout needs acidity (lemon) and good fat (oil/butter) to shine.
  

• Quick service: leave the sauce ready and the quinoa hot; cook the trout to order.
  

• Pro texture: If you want a silkier sauce, strain through a fine mesh.
  

Pairing

• Wine: Sauvignon Blanc or young Torrontés (acidity and herbaceous notes).
  

• Beer: Citrus Witbier or a clean lager.
  

• Alcohol-free: lemonade with mint or a light purple corn drink.
  

Costing and mise (for operation)

• Ideal portion of trout: 180–200 g.
  

• Sauce: makes 6–8 servings; keep refrigerated for 48 hours.
  

• Quinoa: 1 cup of uncooked quinoa yields 4 generous servings.

Ultimately, this grilled Andean trout works because you respect three key elements: heat, moisture, and balance . High, dry heat creates a crispy skin (very hot griddle, fish kept dry and undisturbed); internal moisture is retained by cooking almost entirely on the skin side and only briefly heating the flesh side; and balance is achieved with the acidity of the sauce (lemon), just the right amount of fat (oil/butter for a glossy finish), and the herbal tang of huacatay that cleanses the palate. If you nail these three points, there's no mystery: it always turns out beautifully.