A different form of wallpaper, a delicious dish with very delicate Mexican flavors.
Learn more about Paulina Ochoa
Ingredients4 portions
Preparation
We start by salting the fish fillets. Then on each of the corn leaves we put a steak and add a spoonful of cream, a slice of cheese grilling, half chile poblano in rajas and a spoonful of corn kernels.
Wrap the fish in the corn husk, as if wrapping a tamale. With the leftover corn leaf we cut a few bowls and tie around the wrapper to ensure that it does not open during cooking and give a better presentation.
We put each of the wrappers on a sheet of aluminum foil and wrap so that it is well sealed, in order to fix more the flavor of the corn leaf in our fish and also to preserve the juices.
Place the packets in a baking tray and introduce our fish to the oven for 20 minutes at 180ºC. When the aluminum foil has swollen, the fish is ready.
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