Recipe: Robalito Al Pastor with Pineapple Sauce by Chef Enrique Olvera of Pujol – Mexico City, MexicoRecipe: Seafood Sheets with Vegetables by Chef Carlo Cracco of Carlo Cracco – Milan, Italy">
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Chef Enrique Olvera of Pujol – Mexico City, Mexico
Chef Enrique Olvera
Pujol
Petrarca 254
Polanco, 11570
Ciudad de México, D.F., Mexico
+01 55 5545 4111
www.pujol.com.mx
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Robalito “Al Pastor” with Pineapple Sauce

Robalito “Al Pastor” with Pineapple Sauce
Chef Enrique Olvera of Pujol – Mexico City, Mexico
Adapted by StarChefs.com
Yield: 4 Servings

 

INGREDIENTS
Robalito:
1 guajillo chili, deveined
1 clove garlic
100 milliliters vegetable oil
100 grams achiote
50 grams sliced onion
1 plum tomato
120 milliliters orange juice
4 180- to 200-gram fillets sea bass

Dehydrated Pineapple:
¼ green (unripe) pineapple, peeled

Pineapple Sauce:
100 grams butter   
½ pineapple, peeled, cored and cleaned
Salt
20 milliliters lemon juice

Cilantro Paste:
100 grams cilantro leaves
½ onion, chopped
1 Serrano chili, seeded and chopped
Salt        

To Assemble and Serve:
Salt                        
Clarified butter
4 tortillas, cut into circles and fried crisp
½ pineapple, peeled, cored, cleaned and finely diced      
40 milliliters lemon juice
Cilantro sprigs

METHOD
For the Robalito:
Fry the guajillo and garlic in oil until fragrant. Set aside to cool. Put the guajillo, garlic, achiote, onion, tomato and orange juice in a blender and puree until smooth; pass through a chinois. Cut each fillet into 2 pieces; cover with chili puree and marinate in refrigerator.

For the Dehydrated Pineapple:
Preheat the oven to 100°C/210°F. Thinly slice green pineapple using a mandolin or slicer. Dehydrate in the oven on a Silpat for about 90 minutes. Set aside to cool.

For the Pineapple Sauce:
Melt the butter in small sauce pot, and add the pineapple. Cook until soft and more intense in color. Season with salt and sprinkle with lemon juice. Transfer to a blender and puree; pass through a fine-mesh strainer.

For the Cilantro Paste:*
Blanch cilantro in hot water and refresh in iced water. Puree onion, serrano chili and cilantro with a few drops of water in a blender until it has a paste-like consistency. Season with salt. Remove any excess liquid by pressing in a chinois. Set aside in refrigerator.

* Do not prepare the cilantro paste more than 30 minutes before use to avoid oxidation.

To Assemble and Serve:
Preheat the oven to 200°C/390°F. Remove sea bass from the chili marinade, season with salt and sear in the clarified butter in a hot frying pan. Finish in the oven for 5 minutes. Put the tortilla circles on plate and top with finely diced pineapple; add 2 pieces sea bass and keep warm. Deglaze the fish pan with lemon juice and add pineapple sauce. Put the cilantro paste in a squeeze bottle and squeeze a line across the plate. Finish with drops of pineapple sauce and garnish with dehydrated pineapple pieces and cilantro sprigs.



 

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