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Chef Brian Roche of La Verdad  Boston, MA
Chef Brian Roche
La Verdad
1 Lansdowne Street
Boston, MA 02215
(617) 421-9595
www.laverdadtaqueria.com

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Pescado Taco
Chef Brian Roche of La Verdad – Boston, MA
Adapted by StarChefs.com
December 2009
Yield: 4 Servings


INGREDIENTS

Chipotle Mayo:
1 egg yolk
2 tablespoons distilled vinegar
2 tablespoons water
1 teaspoon ground canned chipotle
2 tablespoons fresh lime juice
2 cups oil
Salt and freshly ground black pepper to taste

Guacamoleo:
½ onion, chopped        
½ jalapeno, minced
1 clove garlic, minced
1 tablespoon chopped cilantro
1 avocado
1 teaspoon limejuice
Water
Salt and freshly ground black pepper to taste

Salsa Ranchero:
2 diced tomatoes
¼ of an onion, diced
1 clove garlic, minced
1 bunch cilantro
1 jalapeno
Fresh lime juice
Salt and freshly ground black pepper to taste

Beer Batter:
½ cup all purpose flour
½ cup rice flour
1 teaspoon baking powder
1 ¼ cup Mexican beer
Salt and freshly ground black pepper

Assemble and Serve:
2 cups oil
4 2-ounce pieces of haddock
4 tortillas
Thinly sliced cabbage
Sour cream
Cilantro
Lime Juice

METHOD
For Chipotle Mayo:
Whisk egg yolk until it reaches ribbon stage. Add vinegar, water, chipotle, and lime juice and continue to whisk. Slowly pour in oil, whisking vigorously, until the mixture is emulsified. Add salt and pepper to taste.

For the Guacamoleo:
Grill the onion, jalapeno, and garlic until they are slightly charred and place in blender with the cilantro and avocado. Add lime juice and slowly add water while blending until reaching the desired consistency. Season to taste.

For the Salsa Ranchero:
Purée tomatoes, onions, and garlic together (draining tomatoes after chopping, before blending). Add cilantro and jalapeno. Season with fresh lime juice, salt, and pepper.

For Beer Batter:
Combine all purpose flour, rice flour, baking powder, salt and pepper in a bowl. Slowly whisk in the beer until batter is wet but still coats a knife.

To Assemble and Serve:
Heat 2 cups of oil to 350°F. Dunk a 2-ounce portion of fish in beer batter to coat. Remove and shake off any excess batter. Put coated fish in oil and cook for 2 minutes or until fish is cooked through. Place on a paper towel to drain. Meanwhile put cabbage on plate and dress with lime juice, salt, and pepper. Place fried fish on a tortilla and top add mayonnaise and the dressed cabbage. Finish with salsa ranchero, sour cream, and chopped cilantro.

 
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