Braided Salmon and Red Grouper with Chipotle-Poblano Sauce
Chef David Suro of Los Catrines Tequilas Bar - Philladelphia, PA
Adapted by StarChefs.com
April 2007

Yield: 10 Servings

Ingredients:

    Salmon-Grouper Braid:
  • 1½ pounds salmon
  • 1½ pounds red grouper
  • Salt, to taste
  • Pepper, to taste
  • 1 lemon, juiced

  • Chipotle Salsa:
  • ½ pound butter
  • 2 ounces white onion
  • 1 ounce garlic
  • 1 pound Chipotles
  • 2 ounces flour
  • ½ liter milk
  • 2 ounces cream
  • 2 ounces chicken demi-glace

    Poblano Salsa:
  • ½ pound butter
  • 2 ounces white onion
  • 1 ounce garlic
  • 1 pound Poblanos
  • 2 ounces flour
  • ½ liter milk
  • 2 ounces cream
  • 2 ounces chicken demi-glace

Method:

For the Salmon-Grouper Braid:
Slice fish into long, even strips and braid. Season with salt, pepper, and lemon juice to taste and keep cold.

For the Salsa Chipotle:
Heat butter in a casserole and add onion, garlic and chopped, de-veined chilies. When cooked, add the flour. Add the milk, cream and chicken demi-glace and bring to a boil, stirring constantly. At first boil remove from the heat, puree in a blender, and strain through a chinois.

For the Poblano Salsa:
Heat butter in a casserole and add onion, garlic and chopped, de-veined chilies. When cooked, add the flour. Add the milk, cream and chicken demi-glace and bring to a boil, stirring constantly. At first boil remove from the heat, puree in a blender, and strain through a chinois.

To Assemble:
Cut portions of braided fish and top with a spoonful of each salsa.

Tequila Cocktail Pairing:
Nuezes by Mixologist Junior Merino

 

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