Fish Roll Stuffed with Cuitlacoche and Guajillo Chili
Recipe
Ingredients
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 sautˇed 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
Directions
FILLING: In a hot saucepan add 1/3 cup of oil, the onion, garlic, green chile, holy leaf and sautˇed 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.
SALSA GUAJILLO: 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.
FISH: 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.
SALSA ALTERNATIVE: Lather the fish rolls with the sauce, combined cream with the yogurt and sprinkle with the cheese. Serve with white rice. Serve immediately.
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Fish Roll Stuffed with Cuitlacoche and Guajillo Chili
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