Lunch
Pan-Seared Trout with Ají Rojo Beurre Blanc, Charred Choclo & Roasted Pumpkin
Pan-seared mountain trout fillet, skin-side down until crispy, finished with a silky ají rojo beurre blanc. Served alongside charred large-kernel Peruvian corn (choclo) and roasted fresh pumpkin rounds. The sauce is bright-red, fruity-spiced, and luxuriously buttery—a technique-forward refinement of Peruvian coastal cooking.
816calper serving
39gprotein
24gcarbs
62gfat
15min prep 25min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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