Chef Sue Torres of Sueños
Adapted by StarChefs.com
Yield: 6 Servings
Salsa verde cruda:
- 3 Tablespoons water
- 2 ½ cups tomatillos, husks removed and chopped roughly
- ¾ cup onion, rough chopped
- ¾ cup cilantro, washed and chopped
- 2-3 cloves garlic, chopped
- 1-2 serrano chiles, chopped
- 6 black plantains with some yellow color
- 1 cup heavy cream
- ¼ cup orange juice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 Tablespoons brown sugar (as needed)
- 2 green plantains
- 1 Tablespoon red chile powder (preferably ancho)
- Frying oil of choice
- 2 chayotes
- Oil of choice
- 6 (6-7 ounce) halibut fillets
- Salt and pepper
For salsa verde cruda:
Blend water and a ½ cup of the tomatillos. With blender
running, add the remaining ingredients in three stages. Season
to taste with salt and pepper.
Heat a heavy bottomed saucepan over high heat. Add enough oil
to coat the bottom of pan. When the oil is hot and almost sizzling
add the salsa. Bring to boil. Reduce heat to low and continue
to cook for an additional 3-5 minutes. Serve Hot.
For plantain puree:
Place the plantains, skins and all in enough hot water to submerge.
Cook over high heat until the skins start to open, about 12-15
minutes. Remove one plantain from the hot water and test for doneness.
When cooked through, remove plantains from hot water and let sit
for 10 minutes. Remove the skins and mash, blend or pass through
ricer or food-mill. In a heavy bottomed saucepan, heat the remaining
ingredients to a boil. Remove from heat. Pour the hot liquid over
the mashed plantains and combine. Serve hot.
For plantain crust:
Heat oil to 400°F. Peel plantains and, using a T-shaped peeler,
peel long slices directly into the oil. If you peel ahead of time
the slices will stick together. Cook in oil until golden brown.
Drain on paper towels. Sprinkle with salt and red chile powder
and cool. Crush the plantains into breadcrumb consistency. (Robo-coup
is best tool for this)
For grilled chayote:
Peel the chayotes. Slice the chayotes lengthwise into
1/8 to ¼-inch slices. Toss in bowl with oil, salt and black
pepper. Cook on hot grill, about 2-3 minutes per side. Serve hot.
Heat oil in sauté pan over high flame. Season
the halibut with salt and black pepper just before placing in
hot pan. Sear on both sides until golden brown, about 2 minutes
per side. Finish in hot oven 5-8 minutes, depending on the thickness
of fillet. Cover one side of the hot halibut with plantain breadcrumbs.
Heat plates for service. Ladle salsa verde cruda onto
plates. On the salsa place three pieces grilled chayote. Spoon
hot plantain puree on top of the chayotes. Place the halibut over
plantain puree. Serve immediately.