From the By Hook & By Cook article from July 2017.

Corn-Husk-Grilled Trout with Chipotle Crème, Quinoa-Piñon Fritter, and Cilantro Salsa
By Andrea Meyer at the Love Apple in Taos (803 Paseo del Pueblo Norte;; 575-751-0050)

This dish is a perfect example of the “regional and organic home cooking” promised by this tiny restaurant nestled in an old chapel on the west side of Taos. Chef Meyer is a passionate omnivore obsessed with sustainable agriculture, local meats, and foraged ingredients.
Serves 4

For the Lime Compound Butter

  • 4 tablespoons salted butter, softened
  • Zest of 2 limes
  • Pinch of salt
  1. Combine the butter and zest with a pinch of salt and set it aside.

For the Corn Husks

  1. Steam 8 cornhusks until soft and pliable; cool and set aside

For the Quinoa-Piñon Fritters

  • 1/4 cup quinoa flour
  • 1/8 teaspoon xanthum gum
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1/4 cup milk
  • 3/4 cup cooked quinoa, cooled
  • 1 teaspoon each lime and orange zest
  • 1/3 cup carrot, finely diced
  • 1 tablespoon chopped chives
  • 1/8 cup toasted piñons
  • 2 egg whites
  1. Mix all ingredients through piñons and let batter rest 30 minutes.
  2. Beat two egg whites until stiff, fold into batter.
  3. Fry fritters, 2 tablespoons batter per fritter, in grapeseed or canola oil until crispy and cooked through, approximately 6 minutes.

For the Cilantro Salsa

  • 2 cups cilantro, most stems removed
  • 1/2 teaspoon garlic, finely minced
  • Zest and juice of 1 lime
  • 1 teaspoon honey Pinch salt
  • 1/4 cup olive oil
  1. Combine all ingredients in a food processor and puree until very smooth.

For the Chipotle Crème

  • 2 cups heavy cream
  • 1/2 cup milk
  • 1/2 cup cilantro, stemmed and finely chopped
  • 3 chipotle chiles, in adobo sauce, chopped
  1. Mix with whisk until all ingredients are incorporated. Heat in small saucepan just before serving, about 5 minutes, until just simmering and slightly thickened.

For the fish

  • 4 whole trout, cleaned, with bones, heads, and tails removed
  1. Open each piece of fish and nestle, skin side down, on a softened cornhusk.
  2. Salt fish and place on a hot grill, husk side down.
  3. Grill on medium high for 5 minutes.
  4. Lower heat, add 1 tablespoon lime compound butter to each fish and finish another five minutes, until butter is melted and trout is just heated through.
  5. Serve with the chipotle crème over the fish, alongside hot quinoa fritters topped with cilantro salsa.