Codfish Mousse With Fried Plantain Chips

By á-170456

Ingredients

• PLANTAIN CHIPS:
• 2 Yukon Gold potatoes peeled, diced small
• 1 pound fresh codfish fillet cut 1 1/2" chunks
• 2 garlic cloves thinly sliced
• 6 thyme sprigs tied together
• Salt to taste
• 1 pint milk
• Olive oil as needed
• Cheryl's Hot Sauce (see recipe)
• 4 scallions thinly sliced
• 2 green plantains thinly sliced
• Canola or corn oil for frying
• Salt to taste

Details

Servings 1

Preparation

Step 1

In saucepan, layer the potatoes on the bottom. Then codfish, garlic then thyme. Season with salt then put enough milk in just to cover fish. Bring to a slow simmer covered with parchment paper. Simmer until fish is flaky and potatoes are tender.

Remove the thyme bundle, drain the milk and process until smooth, in the bowl of food processor, using enough olive oil to smooth consistency. Season with salt and hot sauce, to taste, and stir in scallions. Serve with plantain chips.

Plantain Chips: Heat oil to 350 degrees and fry chips in batches until crispy. Drain and sprinkle with salt.

This recipe yields 1 1/2 quarts mousse.