Page 160 - 2016TOHCookbook

Peruvian Escabeche Pescado
Valeria Molinelli
VALERIA MOLINELLI is a senior instructor at Johnson & Wales University. Born in Lima, Peru, Valeria started in the culinary world at age 18. She has traveled around the world and trained in kitchens in Southeast Asia, Europe, and South America, including the Ashford Castle Hotel in Ireland and the Swissôtel in Peru. She possesses a wealth of knowledge of her native Peruvian cuisine.
INGREDIENTS
Serves 4 to 6
8 ounces sweet potatoes 1 cup all-purpose flour
1 cup cornmeal
1 pound haddock filets, cut into 4-ounce portions Salt
Ground black pepper
2 tablespoons canola oil
2 tablespoons olive oil
1 large yellow onion, sliced 1 tablespoon chopped garlic 1 teaspoon dried oregano
1⁄2 teaspoon ground cumin
1 tablespoon aji panca paste 1 cup vinegar
1 jalapeño, chopped
1 bay leaf
1 cup water
1 cup seafood stock
1⁄4 cup honey
4 large hard boiled eggs, peeled and cut in half Olives
Preparation
1. Place the sweet potatoes in a saucepan of water and bring to a boil over
high heat. Turn heat to medium-low and simmer until tender when pierced with a fork. Transfer to a cutting board. When cool enough to handle, peel the sweet potatoes and cut them into rounds. Set aside.
2. In a bowl, combine the flour and cornmeal. Season the fish with salt and pepper, then dredge in the flour mixture, shaking off the excess.
3. Heat the canola oil in a skillet over medium heat. Add the fish and cook until browned on both sides and cooked through. Transfer to a large plate. Wipe out the skillet.
4. Heat the olive oil in the skillet over medium heat. Add the onion and cook until translucent, 8 to 10 minutes, stirring occasionally. Add the garlic, oregano, cumin and panca paste. Cook, stirring frequently, about 3 minutes. Season with salt and pepper. Add the vinegar, jalapeño and bay leaf and cook for 1 minute. Add the water, stock and honey. Simmer until the desired taste and viscosity is achieved.
5. Pour the sauce over the fish and let sit for 5 to 10 minutes. Serve the fish with olives, sweet potatoes and eggs.
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