Bethesda Restaurant Week continues. Same city, but another day, and another restaurant.
The starter got some serious heat from the habañero.
It was listed on the menu as “Classic Peruvian-Style Ceviche.” It earned that title because it contained toasted kernels of Cancha corn, which is popular in the Andes. I’d never tasted it before this. Because of the unexpected crunchy texture, I wasn’t even sure it was corn at first, but the server confirmed it.
I later found a video on how to make “Cancha – Andean Corn Nuts for Ceviche”—it’s really simple—and I’m going to make some for snacking.
You need a special variety of corn called maiz chulpe to make cancha.
The main was a perfectly cooked North Carolina Mountain Trout, with green beans, almonds, and a citrus brown butter. For the longest time, I wasn’t sure whether to eat the skin when I ordered fish. Epicurious cleared it up for me:
“Salmon, branzino, sea bass, snapper, flounder, and mackerel skin are all delicious when cooked until crisp. But Usewicz says you should forget about ever trying to eat tuna skin (it’s way too tough) or skate skin, which has thorn-like barbs in it (fortunately most skate is sold already cleaned). Swordfish skin is edible, but not that tasty. Same goes for monkfish.”
For the record, you can add trout to the approved list. The skin at PassionFish was crisp and delicious.