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Receta Pan Fried Pickerel With Smoked Pepper And Tomatillo Salsa With Fingerling Potatoes, Swiss Chard
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Ingredientes
- 2Â 1/5 lb organic tomatillos, husked (1kg)
- 3 Tbsp. extra virgin olive oil (45mL)
- 1 med onion, finely minced
- 2 Tbsp. Tbsp. extra virgin olive oil (30mL)
- 1/2 x dry pasilla pepper, soaked in 1/4 c. of warm water (62.5mL)
- 1/2 x dry ancho pepper, soaked in 1/4 c. of warm water (62.5mL)
- 1 x heirloom, organic tomato, grilled
- 1 x cumin seeds, toasted and grnd (5mL)
- 2 x chilpotle peppers in adobo sauce, minced
- 2 tsp adobo sauce (10mL)
- 1 bn cilantro, leaves only, minced
- 1 tsp salt (5mL)
- 1 x lime, juiced
- 1 x inch piece of fresh ginger, peeled and diced (2.5cm)
- 1 lb organic fingerling potatoes, scrubbed and boiled (454g)
- 1/4 lb organic slab bacon, cut into 1/4-inch batons and cooked (120g)
- 1 x wild caught pickerel fillet, 3/4 lb. (360g)
- 1 bn organic Swiss chard leaves, cut into pcs
- Â Â extra virgin olive oil
- Â Â water
Direcciones
- Place a cast iron pan on medium heat, add in three Tbsp. of extra virgin olive oil and then tomatillos. Cook till the colour changes from green to translucent/soft yellow and the skin is charred proportionately (approximately 15 min). Remove from the heat and reserve.
- While the tomatillos are cooking, saute/fry the onions in a skillet with 2 Tbsp. (30mL) of extra virgin olive oil till coloured. Remove from the heat and reserve.
- Combine all the sauce ingredients in the bowl of a food processor and pulse till well-blended but not pureed. The sauce should still have some texture to it without being chunky. Adjust seasoning if necessary. The sauce should be spicy and smoky in flavour. Place into a small pot and hold hot.
- Put the potatoes in a pot with some salt and water and bring to boil, cooking the potatoes till tender.
- While the potatoes cook, portion the pickerel fillet in to 2 6-oz (180g) portions. Trim off the belly fat and the tip of the tail end as well as removing any bones left in the fillet. Score the fish on the skin side to prevent the fish curling when place in the warm pan. Heat an oven-proof skillet over medium-high heat. Dust the fillets lightly with seasoned flour, shaking off any excess. Place the fish flesh side down in the warm oil and sear till golden. Turn onto the skin side, season with coarse salt and cook for 2 min. Place the skillet in the oven and cook for 3 min or possibly till the fish is just cooked.
- While the fish cooks, reheat the bacon lardons and drain on paper towels. In a separate pan, heat 1 Tbsp. of extra virgin olive oil and add in the Swiss chard. Sprinkle generously with water and turn the Swiss chard to wilt. When the chard has wilted, remove from the heat and keep hot.
- To assemble the dish, drain the potatoes and slice in half. Make a pile in the centre of each of the two warmed plates. Divide the chard between the two plates on top of the potatoes. Sprinkle some of the lardons on each pile. Place a piece of fish on top of the chard. Using a small ladle put some of the tomatillo sauce on the fish and some around the bottom of the plate. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 657g | |
| Recipe makes 2 servings | |
| Calories 508 | |
| Calories from Fat 347 | 68% |
| Total Fat 39.6g | 50% |
| Saturated Fat 5.43g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1222mg | 51% |
| Potassium 1666mg | 48% |
| Total Carbs 40.61g | 11% |
| Dietary Fiber 12.8g | 43% |
| Sugars 22.43g | 15% |
| Protein 6.66g | 11% |
