Cassava Pancake with Fish Salad
by
Alexandre Ballarin
A super light combination, perfect for a snack among friends or for dinner.
It's perfect on its own, paired with a drink, or accompanied by a light and fresh green salad.
- Level
Advanced
- Cooking
1h+
- Overral
2h+
- Ready
Nasturtium
24 leavesKatsuobushi
1 cupEdible Flower
to garnish
Fish Confit
Grey Snapper Steak
400gExtra Virgin Olive Oil
as neededThyme
1 bunchGarlic
3 clovesSalt
6g
Yogurt Mayonnaise
Egg
1Unsweetened Yogurt
3tbspLime
½Corn Oil
1 cupSalt
to taste
Fish Salad
Coriander
¼ cupRed Onion
¼Ají Chili Pepper
1Habanada Pepper
3Lime
½
Cassava Pancake
Peeled Cassava Root
450gEgg
4Panko
½ cupClarified Butter
as neededSalt
1½tsp
Equipment
Hand Blender
Grater
Nasturtium
24 leavesKatsuobushi
1 cupEdible Flower
to garnish
Fish Confit
Grey Snapper Steak
400gExtra Virgin Olive Oil
as neededThyme
1 bunchGarlic
3 clovesSalt
6g
Yogurt Mayonnaise
Egg
1Unsweetened Yogurt
3tbspLime
½Corn Oil
1 cupSalt
to taste
Fish Salad
Coriander
¼ cupRed Onion
¼Ají Chili Pepper
1Habanada Pepper
3Lime
½
Cassava Pancake
Peeled Cassava Root
450gEgg
4Panko
½ cupClarified Butter
as neededSalt
1½tsp
Equipment
Hand Blender
Grater
Cassava Pancake with Fish Salad
Alexandre Ballarin
Preheat the oven to 140°C
Weigh 400g of boneless grey snapper in a small, deep, oven-safe container
Add 6g of salt
Crush 3 garlic cloves and add to the fish
Add 1 bunch of thyme
Cover the fish with extra virgin olive oil
Place in the oven for 40m until opaque and tender. Let the fish cool down a bit in the olive oil
Crack 1 egg into a tall recipient and add 3tbsp of unsweetened yogurt
Add ½cup of corn oil
Blend to combine everything, and continue blending while adding the remaining ½cup of corn oil in a thin stream. Season with salt to taste
Add the juice of ½ lime and blend everything to combine. If necessary, add more corn oil in a thin stream to obtain a thicker consistency
Transfer the mayonnaise to another recipient. The yogurt mayonnaise is ready
Remove the fish skin
Drain the fish and transfer it to a bowl. The fish confit is ready
Trim, deseed, and small dice 1 ají chili pepper
Deseed and small dice 3 habanada peppers
Small dice ¼ of a red onion
Roughly crush the fish with a spoon
Add the zest of ½ a lime to the fish
Add the onion and peppers
Mix to combine all the ingredients
Chop ¼cup of coriander and add to the fish
Add 7tbsp of the Yogurt Mayonnaise am mix to combine
Add salt to taste and the juice of ½ a lime. Mix to combine. The fish salad is ready
Grate 450g of peeled cassava root
Transfer to a bowl. Add 4 eggs and 1½tsp of salt
Stir to combine all the ingredients. Add ½cup of panko and stir to incorporate
Mold 8cm disks and arrange them on a tray
Add enough clarified butter to cover the bottom of a frying pan over medium heat
Fry the pancakes until both sides are golden brown. The cassava pancakes are ready
Plate the Cassava Pancake and top it with a portion of the Fish Salad
Top with a portion of katsuobushi and 2 nasturtium leaves. Garnish with edible flowers to taste. The cassava pancake with fish salad is ready
Enjoy! Astonish your friends with this beautiful and delicious dish!