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Cassava Pancake with Fish Salad
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Alexandre Ballarin

Alexandre Ballarin

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

    Step 0
  • Weigh 400 g of boneless weakfish in a small, deep, oven-safe container

    Step 1
  • Add 6 g of salt

    Step 2
  • Crush 3 garlic cloves and add to the fish

    Step 3
  • Add 1 bunch of thyme

    Step 4
  • Cover the fish with extra virgin olive oil

    Step 5
  • Place in the oven for 40m until opaque and tender. Let the fish cool down a bit in the olive oil

    Step 6
  • Crack 1 egg into a tall recipient and add 3 tbsp of unsweetened yogurt

    Step 7
  • Add ½ cup of corn oil

    Step 8
  • 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

    Step 9
  • 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

    Step 10
  • Transfer the mayonnaise to another recipient. The yogurt mayonnaise is ready

    Step 11
  • Remove the fish skin

    Step 12
  • Drain the fish and transfer it to a bowl. The fish confit is ready

    Step 13
  • Trim, deseed, and small dice 1 ají chili pepper

    Step 14
  • Deseed and small dice 3 habanada peppers

    Step 15
  • Small dice ¼ of a red onion

    Step 16
  • Roughly crush the fish with a spoon

    Step 17
  • Add the zest of ½ a lime to the fish

    Step 18
  • Add the onion and peppers

    Step 19
  • Mix to combine all the ingredients

    Step 20
  • Chop ¼ cup of coriander and add to the fish

    Step 21
  • Add 7 tbsp of the Yogurt Mayonnaise am mix to combine

    Step 22
  • Add salt to taste and the juice of ½ a lime. Mix to combine. The fish salad is ready

    Step 23
  • Grate 450 g of peeled cassava root

    Step 24
  • Transfer to a bowl. Add 4 eggs and 1½ tsp of salt

    Step 25
  • Stir to combine all the ingredients. Add ½ cup of panko and stir to incorporate

    Step 26
  • Mold 8 cm disks and arrange them on a tray

    Step 27
  • Add enough clarified butter to cover the bottom of a frying pan over medium heat

    Step 28
  • Fry the pancakes until both sides are golden brown. The cassava pancakes are ready

    Step 29
  • Plate the Cassava Pancake and top it with a portion of the Fish Salad

    Step 30
  • Top with a portion of katsuobushi and 2 nasturtium leaves. Garnish with edible flowers to taste. The cassava pancake with fish salad is ready

    Step 31
  • Enjoy! Astonish your friends with this beautiful and delicious dish!

    Step 32

Yield 12 portions

  • Nasturtium

    Nasturtium

    24 leaves
  • Katsuobushi

    Katsuobushi

    1 cup
  • Edible Flower

    Edible Flower

    to garnish

Fish Confit

  • Weakfish Steak

    Weakfish Steak

    400 g
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    as needed
  • Thyme

    Thyme

    1 bunch
  • Garlic

    Garlic

    3 cloves
  • Salt

    Salt

    6 g

Yogurt Mayonnaise

  • Egg

    Egg

    1
  • Yogurt

    Unsweetened Yogurt

    3 tbsp
  • Lime

    Lime

    ½
  • Corn Oil

    Corn Oil

    1 cup
  • Salt

    Salt

    to taste

Fish Salad

  • Coriander

    Coriander

    ¼ cup
  • Red Onion

    Red Onion

    ¼
  • Ají Chili Pepper

    Ají Chili Pepper

    1
  • Habanada Pepper

    Habanada Pepper

    3
  • Lime

    Lime

    ½

Cassava Pancake

  • Cassava Root

    Peeled Cassava Root

    450 g
  • Egg

    Egg

    4
  • Panko

    Panko

    ½ cup
  • Clarified Butter

    Clarified Butter

    as needed
  • Salt

    Salt

    1½ tsp

Equipment

  • Hand Blender

    Hand Blender

  • Grater

    Grater

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