SEAFOOD REFILLED CHILE AU GRATIN

 

 

Servings: 6 Persons

 

Ingredients:

 

6              Pieces                     Chiles Poblanos, Grilled, Peeled And

Deveineds

160          Gr                           Chees From La Mancha

15            Gr                           Cambric Potatoes, Cooked And Peeled

 

Filling:

2              Tablespoons           Lard

100          Gr                           Chopped Onion

25            Gr                           Chopped Cloves Of Garlic

1              Kg                           Tomato, Peeled, Seeded And Chopped

400          Gr                           Fish Cut (Dorado, Esmedregal, Tuna, Etc.)

330          Gr                           Cooked Diced Octopus

200          Gr                           Shrimp Scampi

500          Ml                            Fish Soup

2              Pieces                     Chopped Canned Chile Chipotle

35            Gr                           Pitted Sliced Olives

¼             Cup                         Chopped Coriander

 

Sauce:

650          Lt                            Tomato Soup

200          Gr                           Tomato

50            Gr                           Onion

6              Gr                           Garlic

10            Gr                           Butter

850          Ml                            Fish Soup

1              Sprig                       Coriander

1              Pza                         Chile Chipotle

 

Directions:

 

Filling:

·       Heat The Lard In A Saucepan And Sauté The Onion With The Garlic.

·       Add The Tomato, Cover The Saucepan And Let It Cook For 10 Min. Over A Low Heat.

·       Add The Fish Cut, Let It Cook For 2 Minutes And Season It.

·       Incorporate The Octopus And The Shrimps.

·       Cover With The Soup And The Chiles Chipotle At The Same Time.

·       Let It Boil For 4 Minutes.

·       In The End, Add The Olives And The Coriander. Mix It Well.

·       Drain The Filling, Keeping The Tomato Soup To Use It As Sauce In The Very End.

·       Refill The Chiles

·       Serve In A Clay Plate

·       Drip Sauce Around The Dish

·       Cover It With A Cheese Slice And Cook It Au Gratin 

 

Gastronomical creation, courtesy of the chef:

Mónica Patiño