
Cassava Pancake with Fish Salad
1h 45m
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.
Preheat the oven to 140 °C
Weigh 400 g of boneless weakfish in a small, deep, oven-safe container
Add 6 g 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 3 tbsp of unsweetened yogurt
Add ½ cup of corn oil
Blend to combine everything, and continue blending while adding the remaining ½ cup 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 ¼ cup of coriander and add to the fish
Add 7 tbsp 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 450 g of peeled cassava root
Transfer to a bowl. Add 4 eggs and 1½ tsp of salt
Stir to combine all the ingredients. Add ½ cup of panko and stir to incorporate
Mold 8 cm 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!
Yield 12 portions
Nasturtium
24 leavesKatsuobushi
1 cupEdible Flower
to garnish
Fish Confit
Weakfish Steak
400 gExtra Virgin Olive Oil
as neededThyme
1 bunchGarlic
3 clovesSalt
6 g
Yogurt Mayonnaise
Egg
1Unsweetened Yogurt
3 tbspLime
½Corn Oil
1 cupSalt
to taste
Fish Salad
Coriander
¼ cupRed Onion
¼Ají Chili Pepper
1Habanada Pepper
3Lime
½
Cassava Pancake
Peeled Cassava Root
450 gEgg
4Panko
½ cupClarified Butter
as neededSalt
1½ tsp
Equipment
Hand Blender
Grater