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Recipe of Duet of Róbalo (Minnow of Róbalo)
Recipe

Duet of Róbalo (Minnow of Róbalo)

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Snack made by Chef Ernesto Aguilera winner of the Cook of the Year Competition 2010

Ingredients

6 portions
  • 150 grams sea bass fillet
  • 200 milliliters Water
  • 10 grams salt
  • 10 grams aromatic herb
  • 15 grams guajillo chili
  • 10 grams garlic
  • 30 grams onion
  • 5 milliliters white vinegar
  • 5 grams creole parsley
  • 15 grams achiote
  • 100 grams plantain, green
  • 3 grams oregano
  • 100 milliliters oil
  • 100 grams saladette tomatoes
  • 10 grams coarse salt
  • 20 grams cream cheese

Preparation

We check that the snook do not have thorns and cut it into large cubes. We bleach in water with herbs and salt. Once cooked let it cool, we unravel and reserve.
For the sauce, we clean the guajillo pepper and we slice it, chop the garlic, the tomato, the onion, add oregano, salt, achiote, white vinegar, parsley and water, boil until the chili is cooked. We grind and we strain.
Fry the sauce and add the shredded fish, cook over low heat to impregnate the fish with the sauce, then add it to the fire to dry it, rectify seasoning.
Slicing the male plantain with whole and peel in long thin strips, we pass them through salted water and drain. Heat oil to 180ºC and fry the strips until crispy.

PRESENTATION

We mount the minilla on the banana totopo as shown in the photo and with leaves and coarse salt.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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