Seafood

© Chef LaLa

Smoked salmon

is typically a fillet that has been cured and then hot or cold smoked.  Due to its moderately high price, smoked salmon is considered a delicacy.  Since salmon is a large and fatty fish, it’s an excellent fish for smoking, which gives it a very distinct, smoky flavor and light texture.  There are two ways to prepare smoked salmon, either cold-smoked or hot-smoked, which are very different.  Cold-smoked salmon is usually frozen first to kill parasites and is not cooked, but salt cured, usually in a flavored brine, then air-dried in a cool place to allow the smoke to penetrate.  It’s then smoked at a very low heat to lend a smoky flavor and a silken texture best for salads, appetizers, on bagels and other cold preparations.  Hot-smoked salmon can be served hot or cold because it’s actually slow-cooked and is best in such things as eggs, pastas, and potato dishes.  The process of hot smoking salmon is similar to cold-smoked, cured or not, but it is slowly cooked in a smoker, making it similar to cooked fresh salmon.   

Sorry, this entry is only available in Spanish.

Sorry, this entry is only available in Spanish.

© Chef LaLa

 Ingredients

Fritters/Tortitas:

• 8 Medium Potatoes, boiled, peeled
• 4 Ounces Ground Dried Shrimp
• 4 Ounces Cotija Cheese, finely grated
• 4 Medium Eggs
• As needed Oil

Sauce:

• 28 Ounces Canned Red Enchilada Sauce
• 1 Medium Onion, pureed
• 1 Medium Tomato, pureed
• 1 Tablespoon Chicken Bouillon
• 1 Tablespoon Cornstarch
• 1/4 Cup Water
• 32 Ounces Sliced Nopalitos

Preparation Method

1. In a large saucepan add Enchilada Sauce, pureed tomatoes, onions, and chicken Bouillon. Cook for 15 minutes. In a small bowl, dissolve cornstarch in water.
2. Slowly incorporate dissolved cornstarch into sauce stirring constantly.
3. Cook for 15 minutes. In a large bowl, place the potatoes and mash well.
4. Add dried shrimp, cotija cheese and eggs. In a skillet, heat oil. It is important that the heat is not too high because then the patties won’t fully cook inside. Also, if the heat is too low the patties will absorb all the oil. To check if oil is hot enough, drop a little potato mixture into the pan. They should sizzle immediately.
5. With a tablespoon, spoon potato/shrimp mixture (about 1 ½ ounces) in the pan and use the spoon or spatula to flatten them into a patty shape.
6. Carefully flip over when golden brown.
7. After removing drain excess oil. Set aside until service.
8. Before serving add the Sliced Nopalitos (cactus). Cook to warm.
9. Add patties to sauce, cook for additional 3-5 minutes and serve.

SERVE

Do not combine the Sliced Nopalitos, red sauce and patties until ready for service so that they maintain the vibrant colors and shape.

SERVES

20-25 patties – slightly larger than a silver dollar

Sorry, this entry is only available in Spanish.

© Publications International, Ltd.

Cherry Salsa 

 

• 1 cup fresh sweet cherries, halved and pitted
• ¼ cup minced red onion
• 1 medium jalapeño pepper, cored, seeded and minced*
• 1 tablespoon lime juice
• 1/3 cup orange juice
• ½ teaspoon salt

Catfish

• ¼ cup all-purpose flour
• 2 tablespoons cornmeal
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 2 tablespoons canola or vegetable oil
• 4 medium catfish fillets (about 1¼ pounds)
• Lime wedges
• Chopped fresh cilantro (optional)

1. To make salsa, combine cherries, red onion, jalapeño, lime juice, orange juice and salt. Stir well; refrigerate.

2. To make catfish, combine flour, cornmeal, salt, pepper, paprika and garlic powder on a dinner plate. Heat oil in large, heavy-bottomed skillet. Dredge catfish in flour mixture, coating completely. Ease into oil. Fry catfish over medium-high heat 4 to 5 minutes per side or until fish is golden brown and no longer translucent in center. Serve catfish with cherry salsa and lime wedges.

Sprinkle with cilantro, if desired.

Recipe from the book “Latin Lover Lite” by Chef LaLa available on amazon.com.

Sorry, this entry is only available in Spanish.