Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce Food

FISH CAKES WITH TARTARE SAUCE

Steps:

• Make the tartare sauce: mix all the ingredients together and chill (you won't need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).
• Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
• At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
• While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
• Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
• Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
• Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.

SOFRITO AND FISH

Steps:

• Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
• Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
• Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.

FISH CAKES WITH CHIPOTLE CREAM

Steps:

• Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
• Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
• Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.
• Combine all ingredients in a small bowl.
• In a large skillet, heat the olive oil and saute the vegetables until tender.
• Dress the salad greens lightly with olive oil and vinegar. Sprinkle with coarse salt, to taste.

CHIPOTLE TARTAR SAUCE

Steps:

• Put the mayonnaise, pickles, capers, vinegar, mustard, chipotle and some salt and pepper in a food processor and process until smooth. Reserve for serving.

CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE

Steps:

• To prepare the tartar sauce: Combine the mayonnaise, garlic, scallion, chipotle, and lime juice in a small bowl and mix well. Add salt, to taste. Cover with plastic wrap and refrigerate until ready to use. Keep covered in the refrigerator up to 1 week.;
• To prepare the tacos: Put the fish in a large bowl. Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle 1 teaspoon of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. Add the garlic paste to the bowl of fish. Add the Worcestershire sauce and 1/2 teaspoon pepper; turning the fish to coat. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.
• Place the flour in a shallow dish and toss the fish pieces in it a few at a time, until they're all evenly coated. Shake off the excess flour.
• Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat. Carefully add a few pieces of the fish at a time and fry until golden brown all over, about 4 to 6 minutes. Transfer to a paper towel-lined plate to drain. Season with salt and pepper while they are still hot. Allow the frying oil to return to temperature and continue to fry the fish in batches until finished.
• Wrap the tortillas in a damp kitchen towel and place in the microwave. Microwave on full power for 30 seconds until they are soft and pliable. Keep warm.
• To serve: Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves, cilantro leaves, avocado, and a little orange zest. Serve with more tartar sauce on the side and lime wedges.

SOFRITO

Steps:

• Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.

SPICY COD CAKES WITH CHIPOTLE SAUCE

Steps:

• Preheat oven to 350°F Lightly coat a baking pan with nonstick cooking spray. Rinse and pat cod dry, then season with salt and pepper to taste. Place in pan and bake 12-15 minutes or until fish flakes easily with a fork. Remove from oven and let cool completely.
• Using a fork, break fillets into small flakes and place in a large bowl. Add egg, 2 tablespoons of the mayonnaise plus panko and green onions. Season with salt and pepper to taste, then gently mix to combine. Form into 4 patties.
• In a large nonstick skillet, heat oil over medium-high heat. Add patties; cook 5 minutes per side or until golden brown and cooked through (145°F).
• For the chipotle sauce: In a small bowl, combine sour cream, cilantro, chipotle and remaining (2T) mayonnaise. Season with salt and pepper to taste. Top each cod cake with a spoonful of sauce or serve it on the side.

SOFRITO

Steps:

• Separate and peel garlic cloves. Place garlic and remaining ingredients in a food processor; cover and process until finely chopped. , Use immediately or refrigerate for up to 1 week. May also be frozen in small portions in resealable freezer bags for up to 1 month.

CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE

Steps:

• Tartar Sauce:.
• Combine all of the sauce ingredients in a bowl and mix well. Adjust the salt to taste. Cover with plastic wrap and refrigerate until ready to use.
• Tacos:.
• Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1 inch cubes and put in a large bowl. Add the Worcestershire sauce, garlic, salt and pepper and turn the fish carefully to coat. Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours.
• Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
• Heat the vegetable oil in a large pot over medium-high heat to 375 degrees F. Carefully add a few pieces of the fish at a time, shaking off any excess flour before placing them into the oil. Fry until the fish pieces are golden brown all over, about 4-6 minutes. Then transfer them to a paper towel lined plate to drain.
• Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-15 seconds. Flip the tortilla and warm until it is pliant and heated through, another 10-20 seconds. Place on a plate and cover with a towel to keep them warm. Repeat with the remaining tortillas.
• Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves and cilantro leaves and a sprinkling of the orange zest. Serve with more chipotle tartar sauce and the lime wedges on the side. Enjoy!

CHIPOTLE TARTAR SAUCE

Steps:

• Mix all ingredients in medium bowl to blend. Season to taste with salt.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.