Recipe courtesy of Cheryl Smith
Codfish Mousse with Fried Plantain Chips
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- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 1 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 172
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 8 mg
- Sodium
- 236 mg
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 1 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 172
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 8 mg
- Sodium
- 236 mg
Ingredients
Cheryl?s Hot Sauce:
Plantain Chips:
Directions
- 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.
Cheryl?s Hot Sauce:
- To a blender, add peppers and 1 cup of vinegar and puree. Add rest of vinegar if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
- Yield: 2 cups
Plantain Chips:
- Heat oil to 350 degrees and fry chips in batches until crispy. Drain and sprinkle with salt.
