Fish Zarandea’o

Difficulty level : Medium

Requires assistance : Yes

Portions : 5

INGREDIENTS

  • 30 g of sweet peppers blanched 3 times
  • 60 g peeled ginger
  • 15 g coriander
  • ½ l of water
  • 150 g toasted bread
  • 200 g canned chipotle chili (1 can, optional)
  • 300 g mayonnaise
  • 150 g mustard
  • 100 g fresh coriander
  • Salt and pepper to taste
  • Lemon
  • Fresh fish

METHOD

  1. Boil the sweet pepper, ginger and coriander in a pot until the pepper is soft. Reserve with all the liquid.
  2. Blend the sweet pepper, ginger, culantro, fresh cilantro, toasted bread and chipotle (optional).
  3. Use the cooking liquid to thin the mixture if necessary.
  4. In a separate bowl, mix the mayonnaise and mustard, add the pepper base (optional) and finish with fresh lemon.
  5. Sear the fish on both sides in a frying pan.
  6. To finish, spread plenty of sauce on the fish, place it on a tray and finish cooking it in the oven at 240°C until the sauce is browned and the fish is cooked through. The fish is ready when it flakes easily when pressed with a spatula.

Blanching: A brief method of cooking where food is placed in boiling water for a few seconds or minutes, depending on the type of food.

Searing: Browning a piece of meat at high temperatures and then cooking it further in the oven, for example. Searing the meat gives it a crispy crust.