Triggerfish With Huitlecoche Recipes

TRIGGERFISH WITH PISTOU AND GARDEN VEGETABLES

Steps:

• Combine the first 11 ingredients in a large pot. Simmer for 25 minutes. If using right away, strain and move on to Step 2. Otherwise, the broth can be cooled and stored, unstrained, in the refrigerator for up to 1 week.
• Preheat the oven to 300 degrees. Wash the vegetables and peel, if necessary. They can be prepared in any or all of the following ways: cooked in the broth until tender and left whole; cooked in the broth until tender and then puréed with broth; or left raw and shaved with a mandoline or peeler. Utilizing all three of these methods makes for a beautiful presentation.
• Bring a medium pot of salted water to a boil. Have a bowl of ice water ready. Blanch the basil for 2 seconds. Quickly remove and immerse in the ice water. Strain and put in a blender with the garlic clove, salt, pepper and sugar to taste; add plenty of broth to keep the purée spinning. When it's smooth, slowly drizzle in 2 tablespoons of the olive oil to emulsify. Strain, reserving the bright green broth. Discard the solids.
• Season the fish fillets with salt and cayenne. Heat a large sauté pan over high heat. Add enough canola oil to cover the bottom. When the oil shimmers, add 2 fillets to the pan, skin side up, and do not disturb. Cook until golden brown, 3 to 5 minutes. Place on a baking sheet, skin side down. Repeat with the remaining 2 fillets. When all the fillets are seared on one side, drizzle with 2 tablespoons olive oil and a little lemon juice. Place the baking sheet in the oven and cook until the fish is opaque throughout, 6 to 8 minutes.
• Ladle the pistou into 4 warm bowls. Divide the vegetables among them, reserving some of the shaved ones. Place the warm fish on top of the vegetables. Garnish with herbs, greens, edible flowers (if desired) and remaining shaved vegetables.

CORN TRUFFLE (HUITLACOCHE) QUESADILLAS

Steps:

• Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.
• Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the truffle mix.
• Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.

HUITLACOCHE - MEXICAN CORN TRUFFLE

Steps:

• Heat the oil in a frying pan.
• Add the onion and garlic and fry gently until translucent - about 3 minutes.
• Add the poblano strips and fry for an additional minute.
• Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
• The fungus should be tender, retaining some moisture, but not soft and mushy.
• Stir in the epazote and cook uncovered for another 2 minutes.
• NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.