Photography recipe
Fotografía Chef Signature Chef

 METHOD

FISH

  1. Seal and bake in the oven at 180ºC

GREEN POBLANO MOLE

  1. Put oil, onion, garlic and poblano chilli into a pan
  2. Add in the powdered peanut and sesame plus the liquids
  3. Simmer on a low heat for 5 minutes, then add in the chopped peppermint leaf; rectify with salt; simmer for a further 5 minutes; grind, strain and...

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 METHOD

FISH

  1. Seal and bake in the oven at 180ºC

GREEN POBLANO MOLE

  1. Put oil, onion, garlic and poblano chilli into a pan
  2. Add in the powdered peanut and sesame plus the liquids
  3. Simmer on a low heat for 5 minutes, then add in the chopped peppermint leaf; rectify with salt; simmer for a further 5 minutes; grind, strain and serve

ESQUITES Y CUITLACOCHE

  1. Thresh the corn
  2. Boil in salted water with the cob; set aside the cooked kernels

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Ingredients 4 persons
  • INGREDIENTS
  • 1 portion fish 150 g
  • Salt
  • Pepper
  • Lemon
  • Olive oil
  • GREEN POBLANO MOLE
  • 1 poblano chilli grilled peeled and stripped
  • 1 spoonful olive oil
  • 3 spoonfuls diced mild onion
  • 1 pinch diced garlic
  • 3 green tomatoes roasted
  • 3 spoonfuls powdered peanut
  • 1 spoonful sesame dry-sauteed to extract the oil 1 peppermint leaf chopped
  • 1/2 cup dry white wine
  • 1/2 cup water
  • Salt and pepper to taste
  • ESQUITES AND CUITLACOCHE
  • 1 tender corn cob
  • 1 spoonful olive oil 3 spoonfuls mild onion
  • 3 tender epazote leaves.
Recipes. The Cook & Chef Institute