Causa a la chiclayana (seasoned mashed (see dirs)) 1/2
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Potato; baking, peeled and |
| ¼ | cup | Onion; finely chopped |
| ½ | cup | Lemon juice; fresh |
| 1 | tablespoon | Salt |
| 3 | larges | Onion; peeled and sliced 1/8 |
| ;inch thick | ||
| 3 | Hot red/green chilies; about | |
| ;3 1/2 cinches long, seeded, | ||
| ;deribbed & cut lengthwise | ||
| 1 | pounds | Sweet potato; peeled, sliced |
| ;crosswise into 1/4 inch | ||
| ;rounds | ||
| 1 | pounds | Yuca, fresh; peeled and |
| 4 | tablespoons | Olive oil |
| 2 | pounds | Sea bass fillets; cut |
| ;crosswise into 2 inch | ||
| ;serving pieces or any firm | ||
| ;white meat fish | ||
| Salt | ||
| ½ | cup | Flour |
| 12 | larges | Lettuce leaves; Bibb/Boston |
| ;quartered | ||
| ⅛ | teaspoon | Black pepper; freshly ground |
| pinch | Cayenne pepper | |
| 1 | cup | Olive oil |
| ;into 1/8 inch strips | ||
| ½ | cup | Olive oil |
| ½ | cup | Distilled white vinegar |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper; freshly ground |
| ;sliced into 1/4 inch rounds | ||
| 2 | Ears of fresh corn; shucked | |
| ;&cut into 1 1/2 inch rounds | ||
| 16 | Black Olives; pitted, ripe | |
| ½ | pounds | Queso blanco; sliced 1/4 |
| ;inch thick & cut into | ||
| ;triangles 2 inches long and | ||
| ;1 inch wide, or substitute | ||
| ;fresh mozzarella or Munster | ||
| ;cheese | ||
Directions
SAUCE
TOPPING
VEGETABLE GARNISH
FISH
SILVER XPRESS MAIL SYSTEM 5
Name: Seasoned Mashed Potatoes with Fish and Vegetables THE SAUCE: Preheat the oven to 20 degrees F. Drop the quartered baking potatoes into a large pot with enough lightly salted boiling water to cover them, and boil briskly until they are tender but not falling apart. Meanwhile, make the sauce by combining the chopped onions, lemon juice, 1 tb. of salt and ⅛ ts. black pepper and Cayenne pepper, and beat them together with a whisk or fork. Then beat in 1 cup of the oil. Drain the potatoes and mash them to a smooth puree either with a fork, a potato ricer or an electric mixer.
Beat in the sauce a tb. or so at a time and taste for seasoning.
Transfer the potatoes to a large heatproof serving platter, mound them in the center, and cover the platter loosely with foil. Keep the potatoes warm in the oven while you prepare the other ingredients.
THE TOPPING: In a small saucepan, combine the sliced onions and chili strips and add sufficient salted water to cover them completely.
Bring to a boil over high heat, then drain off all the water, and in its place pour in the ½ cup of olive oil, the vinegar, 1 teaspoon salt and ⅛ teaspoon pepper. Bring this to a boil, then cover the pan and simmer the mixture over moderate heat for about 5 minutes.
Turn off the heat and cover the pan to keep it warm.
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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@... * Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Submitted By MICHELLE BRUCE On 02-04-95