Codfish Mousse With Fried Plantain Chips

Recipe Ingredients

2		Yukon Gold potatoes - peeled, diced small
1 lb	454g / 16oz	Fresh codfish fillet - cut 1 1/2" chunks
2		Garlic cloves - thinly sliced
6		Thyme sprigs - tied together
		Salt - to taste
1		Milk
		Olive oil - as needed
		Cheryl's Hot Sauce - (see recipe)
4		Scallions - thinly sliced
		Plantain Chips
2		Green plantains - thinly sliced
		Canola or corn oil - for frying
		Salt - to taste

Recipe Instructions

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.

Plantain Chips: Heat oil to 350 degrees and fry chips in batches until crispy. Drain and sprinkle with salt.

This recipe yields 1 1/2 quarts mousse.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1B24) - from the TV FOOD NETWORK

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