Braised Shallots
Plantain Purée, Curry Aïoli, Crispy French Shallots, Parsley Oil
Chefs Miguel Guerra and Tatiana Mora of Mita | Washington, DC
Yield: 24 servings
“This dish highlights the elegance of alliums, especially shallots, which are one of my favorite ingredients, presented in multiple textures. The shallot confit brings depth and caramelized sweetness, while the crisped alliums and a bright herb-coconut sauce add freshness and contrast. Shallots form the backbone of the dish, bringing warmth and roundness that tie together the plantain and curry components.” — Chef Miguel Guerra of Mita
Adapted by StarChefs | March 2026 | Photo: Cameron Whitman
INGREDIENTS
Plantain Purée:
Oil for frying
450 grams diced plantains
150 grams brunoise French shallots
120 grams leeks, whites only
20 grams minced garlic
20 grams coconut oil
250 grams coconut milk
10 grams curry paste
½ stalk lemongrass, pounded
12 grams chopped cilantro
Zest of 1 lime
Kosher salt
Curry Aïoli:
400 grams soy milk
50 grams curry paste
900 grams canola oil
Crispy Shallots:
Oil for frying
4 French shallots, sliced into rings
200 grams cornstarch
Kosher salt
Parsley Oil:
500 grams neutral oil
500 grams parsley leaves
Braised Shallots:
500 milliliters white wine
12 French shallots, peeled and halved
10 cilantro stems
1 head garlic
1 sprig thyme
To Assemble and Serve:
Maldon salt
METHOD
For the Plantain Purée:
In a sauté pan over high flame, heat oil to 350°F. Add plantains and fry until golden brown. Transfer to a paper towel-lined plate and let drain. In a clean sauté pan over medium heat, combine shallots, leeks, garlic, and coconut oil. Sweat until alliums are soft and translucent. Add coconut milk, curry paste, and lemongrass. Cook until mixture is thick enough to coat the back of a spoon. Transfer mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix until smooth. Fold in cilantro and lime zest. Season with salt. Transfer to an airtight container and refrigerate.
For the Curry Aïoli:
In a blender, combine soy milk and curry paste. With the machine running on high speed, stream in oil until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Crispy Shallots:
In a sauté pan over high flame, heat oil to 350°F. Place cornstarch in a shallow dish. Dredge shallots in cornstarch and drop into hot oil. Fry until golden brown. Transfer to a paper towel-lined plate and let drain. Season with salt. Transfer to an airtight container and reserve.
For the Parsley Oil:
In a blender, combine oil and parsley. Blend on high speed until mixture is warmed through and fully emulsified. Strain through a cheesecloth. Transfer to squeeze bottle and reserve.
For the Braised Shallots:
Heat oven to 300°F. In a hotel pan, combine all ingredients. Braise until shallots are fork-tender. Let cool.
To Assemble and Serve:
In a saucepan over low heat, warm Plantain Purée. In a separate sauté pan over medium heat, add Braised Shallots, cut-side down, and sear until golden. Remove from heat. Spoon warmed Plantain Purée onto the center of a serving plate. Top with Braised Shallots. Season with salt. Dot plate with Curry Aïoli. Garnish with Crispy Shallots. Finish with drizzle Parsley Oil.
