Grilled fish with green poblano mole & esquites and cuitlacoche
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
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 oil1 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.
METHOD
FISH
- Seal and bake in the oven at 180ºC
GREEN POBLANO MOLE
- Put oil, onion, garlic and poblano chilli into a pan
- Add in the powdered peanut and sesame plus the liquids
- 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
- Thresh the corn
- Boil in salted water with the cob; set aside the cooked kernels
