Stuffed Trout with Purple-Potato Gratin
This is Emmanuel Piqueras' 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.
July 2005
Gallery
Credit:
© Frances Janisch
Recipe Summary
Ingredients
Directions
Make Ahead
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.
Suggested Pairing
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.