Stuffed Trout with Purple-Potato Gratin
This is Emmanuel Piqueras's riff on a traditional, rustic Peruvian dish of mountain trout cooked with lots of garlic. At the restaurant Andina, in Portland, Oregon, Piqueras adapts the recipe by stuffing the trout with a deeply flavored blend of smoky ham, fresh mint and parsley. Amazing Seafood Recipes
The stuffed trout and the assembled gratin can be refrigerated overnight. Bring to room temperature and add both cheeses and the drizzle of olive oil just before baking.
Peru isn't known for its wines, but its neighbor to the south, Chile, certainly is—which has drawn investors from around the world to its vineyards. A Chardonnay from the Casablanca region has an appealing counterpoint to this smoky dish.