We enjoyed this dish way up in the Andes, in Salento del Colombia. It seemed to be the specialty of the region. First, to the Patacon, find two large (12 x 12 in.) pieces of thin plastic (or maybe wax paper, but we were told plastic). Take the unpeeled plantain and crush it (we were told with a rock) until it is a mushy consistency. Place this between the two pieces of plastic and roll it out until very very flat and thin. Deep fry or saute in oil until crispy. If this is too intense, slice the plaintain and fry these pieces in oil and salt. Take these out, place between wax paper or paper towel and smash. Refry these smashed slices. Next, lightly saute the sliced mushrooms and onions with oil, salt, and pepper. Place the filets of trout on the plantain crisp or on a baking sheet covered in foil. Cover the trout in salt, pepper, the mushrooms and onions, and lots of cheese. We had a farmers cheese with ours, but any cheese will do. Bake in the oven until the trout is cooked through. The trout we had was a red meat trout, like a Rainbow trout, but again, any trout will do. >
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