The problem with translating from Spanish into English is that somethings just make no sense. Trucha sudada is a Colombian dish from the Cundinamarca & Boyaca areas of the country. I was born in Cundinamarca but did not live there long. Luckily, my family brought a lot of their delicious recipes along with them. This is one of them. What I like about this recipe is that it is easy to make, low in calories, and easy to modify for quantity. If you have more people coming by, use whole fish instead of fillets, add more milk. You’ll get the gist of it with a little practice.
2 trout fillets (or a whole trout)
2 scallions (chopped)
1 garlic clove (chopped)
2 ripe tomatoes (chopped)
3 tbsp butter
1 tbsp thyme
1 cup of milk (room temperature)
If using whole fish, clean and dry the trout.
Heat the butter and sautee the scallion, garlic, thyme and tomatoes.
Add the trout. If using thin fillets cook on low for 4-6 minutes. If whole fish, 10 minutes.
Add the milk and cook for an additional 5 minutes covered on very low heat.
You’re done, quick, easy & relatively healthy.