Yautia-Wrapped Dorado
Source of Recipe
Chef Dayn Smith, Stingray Cafe, El Conquistador Resort, Fajardo, Puerto Rico
Recipe Introduction
with Oven-Dried Tomatillos and Tomato Salsa
List of Ingredients
Oven-Dried Tomatillo and Tomato Salsa
2 tomatillos
2 tomatoes
salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 aji dulce (sweet peppers), seeded, deribbed, and minced
1 small onion, chopped
2 teaspoons ricao or cilantro, chopped
1/2 cup white wine vinegar
1/2 cup lime juice
1/2 teaspoon sugar
Yuca Pur�e
2 cups yuca, peeled, cored, and chopped
3 cups milk
1 teaspoon kosher salt
Vegetables
1 bulb fennel
4 - 6 shallots, halved lengthwise
1 tablespoon butter
2 cups chicken stock
1 head romaine
Cilantro Oil
1 bunch cilantro, stemmed
8 ounces grapeseed oil
Dorado
24 ounces dorado (mahimahi), filleted
kosher salt and freshly ground black pepper to taste
1 purple yautia, peeled (alternatively, 3 large sweet potatoes)
8 ounces vegetable oil
1 large red pepper, cut in very narrow julienne Recipe
To make the salsa: Preheat the oven to 200 F. Place a wire rack in a baking sheet. Quarter and seed the tomatoes and tomatillos. Place them on the wire rack, sprinkle with salt and pepper, and bake 2 to 2 1/2 hours, until nearly dried. Let cool and dice. Heat the oil in a medium skillet over medium heat. Toss the dried tomatoes, tomatillos, onion, and peppers to coat, then cook until the onion and pepper are softened, about 1 minute. Add the remaining ingredients, toss to coat, and remove from heat. Set aside at room temperature for at least 1 hour to blend the flavors.
To prepare the yuca pur�e: Bring the yuca, 2 3/4 cups milk, and salt to a simmer over medium heat. Cook for 20 minutes, or until tender. Add 1/4 cup of milk and pur�e in a food processor. Cover and set aside.
To prepare the vegetables: Preheat the oven to 350 F. Cut the fennel bulb vertically in 1/4-inch-thick slices. Melt the butter in a saut� pan or skillet over medium heat and saut�e the fennel with the shallots until the fennel is golden on both sides, about 2 minutes. Cover three-fourths of the way with stock, put in the oven, and braise for 10 minutes. Bring a pot of water to a boil over high heat and drop the lettuce into the water for 15 seconds. Remove with a slotted spoon or tongs and plunge into ice water to stop the cooking. Place the lettuce on a towel spread on a work surface, thick ends toward you, and pat dry with another towel. Cut off the heavy bases. Cut the lettuce lengthwise from base to tip into 2-inch-wide strips, then separate the strips. Using the towel to assist, fold the lettuce up one-third from the bottom and press with the towel, then lift the top end and fold over, forming a packet. Press with the towel. Lift the lettuce packets with a spatula, put in a skillet large enough to hold them in one layer, and add the remaining chicken stock. Place in the oven for 5 minutes.
To make the cilantro oil: Bring a pan of water to a boil and plunge the cilantro into the water for 5 seconds. Remove with a slotted spoon and plunge into ice water. Remove and drain on a towel or paper towels. Place the cilantro and oil in a blender and pur�e. Strain through a fine-meshed sieve and put in a squeeze bottle.
To make the dorado: Cut the dorado lengthwise into 6-ounce portions. Season with salt and pepper. Turn the yautia or sweet potato on a spiral slicer, making long spiral strands. Carefully wrap each fillet in the strands, making sure the strands are applied in a single layer all around the fish. Do not double the strands. Heat the oil in a saut� pan or skillet over medium-high heat and pan fry the fish until the crust is golden brown and the fish is cooked all the way through, about 5 minutes. Remove the fish and drain on paper towels. With a slotted spoon, place the red pepper julienne in the hot oil and let cook for 30 seconds, then remove and drain.
To serve: Cut a piece of fish diagonally into thirds and stand the three pieces in the center of a serving plate. Place a scoop of yuca pur�e beside the fish. Repeat with the other three serving plates. Divide the fennel and lettuce among the plates and place beside the yuca pur�e. Place small clusters of salsa around the other side of the plates and drizzle each with cilantro oil. Place a cluster of red pepper strips in the center of each plate.
Yautia-Wrapped Dorado with Oven-Dried Tomatillos and Tomato Salsa
Serves 4.
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