Wash and clean the trout. Season the trout with salt, pepper and cumin to taste. To prepare the trigoto, boil the wheat in the fish stock for 20 minutes. Chop the onion and the bell pepper in small dices and mix them with garlic, salt, pepper and cumin in the blender to make a dressing. Put the dressing and the cooked wheat in a pot with some fish stock. Cook to a creamy consistency. Add small dices of cheese and some butter. Grill the trout with some butter. Soak the tarwi (Andean lupin) in water overnight and then cook with enough water for half an hour or until grains are soft. To prepare the tarwi cream, blend the cheese, the milk, crackers and cooked tarwi. Season with salt, pepper and cumin. Serve the trigoto on top of the trout with the tarwi cream.


2 trouts
200 g wheat
4 garlic cloves
20 g crackers
3 onions
150 g butter
5 watercress sprigs
300 g Andean lupin
250 g cheese
1 bell pepper
180 cc milk
Fish stock
200 ml oil