FILLING:1/3 cup of extra virgin olive oil3/4 cup finely chopped onion1 1/2 tablespoons finely chopped garlic3 tablespoons finely chopped holy leaf3 cups garlic clove and sauted cuitlacoche with garlic and onionsalt to taste
SALSA GUAJILLO:1 onion, ground3 cloves garlic, crushed6 Guajillo chilies, seeded, remixed, and ground2 bottles of 227g red sauce1/3 cup extra virgin olive oil or corn2 slices of onion1 teaspoon ground pepperchicken bouillon to taste
FISH:8 fish fillets of 150 g each of huachinango, sea bass, or sole, open in butterfly form60g butterfoil
SALSA ALTERNATIVE:1 cup natural cream1 cup yogurt3 cups shredded cheese
In a hot saucepan add 1/3 cup of oil, the onion, garlic, green chile, holy leaf and sauted cuitlacoche; season and cook for a few minutes over low heat until the liquid evaporates and forms a paste. Remove the heat and let cool.
Grind the onion along with the garlic, the soaked chiles and the red sauce. In a warm fallola 1/3 cup of oil and cool the slices of onion; remove them. Pour the ground sauce, season and cook until thickened.
Preheat the oven to 300 degrees Celsius / 400 degrees Fahrenheit for 40 minutes. Fill fillets with cuitlacoche and roll up; fit in a greased refractory and cover fish with butter; pour cold fish broth sides. Cover the baking dish with foil and bake for 15 minutes. Remove from the oven and, carefully, pour the juice of the fish cooking in a casserole; cook until reduced to a quarter. Add it to the hot sauce.
Lather the fish rolls with the sauce, combined cream with the yogurt and sprinkle with the cheese. Serve with white rice. Serve immediately.
This is a heavy main course for when you feel that you want to fancy up a fish.