| 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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