Braided Salmon and Red Grouper with Chipotle-Poblano Sauce
Adapted by StarChefs.com
April 2007
Yield: 10 Servings
INGREDIENTS:
Salmon-Grouper Braid
1½ pounds salmon
1½ pounds red grouper
salt, to taste
pepper, to taste
1 lemon, juiced
Chipotle Salsa
½ pound butter
2 ounces white onion
1 ounce garlic
1 pound Chipotles
2 ounces flour
½ liter milk
2 ounces cream
2 ounces chicken demi-glace
Poblano Salsa
½ pound butter
2 ounces white onion
1 ounce garlic
1 pound Poblanos
2 ounces flour
½ liter milk
2 ounces cream
2 ounces chicken demi-glace
METHOD:
For the Salmon-Grouper Braid:
Slice fish into long, even strips and braid. Season with salt, pepper, and lemon juice to taste and keep cold.
For the Salsa Chipotle:
Heat butter in a casserole and add onion, garlic and chopped, de-veined chilies. When cooked, add the flour. Add the milk, cream and chicken demi-glace and bring to a boil, stirring constantly. At first boil remove from the heat, puree in a blender, and strain through a chinois.
For the Poblano Salsa:
Heat butter in a casserole and add onion, garlic and chopped, de-veined chilies. When cooked, add the flour. Add the milk, cream and chicken demi-glace and bring to a boil, stirring constantly. At first boil remove from the heat, puree in a blender, and strain through a chinois.
To Assemble:
Cut portions of braided fish and top with a spoonful of each salsa.
Tequila Cocktail Pairing:
Nuezes by Mixologist Junior Merino
