Roulade of Comino Abadejo on Beef Chorizo Brown Basmati Rice with Chayote, Coriander Tomato Sauce, Roasted Red Pepper and Queso Manchego

Ingredients

  • 1 teaspoon of olive oil. Add 2 1/2 ounces of uncased fine ground beef chorizo sausage. Saute till the sausage becomes fully cooked, but not browned. Set the pan and sausage aside. Place 1/2 cup of water in a sauce pot. Add 1 1/4 cups of light chicken broth. Bring the liquid to a boil over high heat. Add the cooked beef chorizo sausage. Add 1/4 teaspoon of ground anatto. Add sea salt and black pepper. Add 2 pinches of coriander. Add 1/2 teaspoon of Spanish paprika. Add 1/2 tablespoon of tomato paste. Add 1 tablespoon of finely chopped roasted red bell pepper. Add 1/2 clove of minced garlic. Add 1/2 tablespoon of minced onion. Add 1/2 tablespoon of minced green onion. Add 1/2 teaspoon of virgin olive oil. Add 1/2 cup of brown basmati rice. Return the liquid to a boil. Reduce the temperature to low heat. Cover the pot with a lid. Let the rice cook for 20 minutes, undisturbed. Keep the Mexican Style beef Chorizo Brown Basmati Rice warm on a stove top.
  • Coriander
  • 1 tablespoon of olive oil. Add 1/2 of a minced garlic clove. Saute till the garlic starts to become aromatic. Add 2 tablespoons of tomato paste. Allow the tomato paste to start frying in the oil. Stir the tomato paste, so it cooks evenly. Stir till the tomato paste starts to lightly caramelize and till some suc starts forms on the bottom of the pan. (Suc = brown bits that stick to the pan) Add 3/4 cup of water. Whisk the ingredients, till they become blended. Add sea salt and black pepper. Add 1 small pinch of cayenne pepper. Add 1 small pinch of coriander. Add 1 small pinch of cumin. Simmer and reduce the sauce, till it becomes a medium thin tomato sauce consistency. Keep the salsa de tomate campana pimienta warm on a stove top.
  • Chayote
  • 6 small wedges of chayote squash. Bring 2 cups of salted water to a boil in a sauce pot over high heat. Add the chayote wedges. Blanch the chayote wedges for 1 minute Drain the hot water off of the chayote wedges. Cool the chayote wedges under cold running water. Heat a small saute pan over medium low heat. Add 2 pats of unsalted butter. Add the chayote wedges. Add sea salt and white pepper. Gently saute till the chayote wedges just become tender. Keep the small buttered chayote wedges warm on a stove top.
  • 1 red bell pepper ahead of time! Heat a small saute pan over medium low heat. Add 1/2 tablespoon of virgin olive oil. Add 1 1/2 tablespoons of diced roasted red bell pepper. Add sea salt and white pepper. Saute till the diced roasted red pepper, becomes aromatic. Add 1 tablespoon of dry white wine. Simmer and reduce, till the wine is nearly evaporated. Keep the roasted red bell pepper saute warm on a stove top. Roulade of Comino Abadejo: Cumin spiced roulade of pollock! The skin should be removed from a pollock filet. Place a 6 ounce filet of pollock on a dish. Note: If the pollock filet is thick, butterfly cut the pollock filet, so it is and even thickness. Tail end filets of pollock are best for shaping roulades. Brush both sides of the pollock filet with olive oil. Season the filet with sea salt and black pepper. Turn the side of the filet that was cut away from the bones, so it faces down. (The skin side of the meat on a pollock filet is the smoother darker side and it should be facing up.) Sprinkle 2 pinches of cumin over the skin side of the pollock filet. Roll the pollock filet into a roulade shape. Pin the roulade together with a toothpick. Place the roulade on a roasting pan. Add 1 small splash of water. Brush the roulade with olive oil. Roast the cumin pollock roulade in a 350 degree oven, till it becomes fully cooked. Roulade of Comino Abadejo on Beef Chorizo Brown Basmati Rice with Chayote, Coriander Tomato Sauce, Roasted Red Pepper and Queso Manchego: Use a ring mold o place 1 portion of the beef chorizo brown basmati rice on the center of a plate. Gently press the rice into place and carefully remove the ring mold. Carefully place the cumin pollock roulade on top of the rice. Spoon the warm sauteed roasted red bell pepper over the fish. Spoon a generous amount of the warm coriander tomato sauce on the plate around the rice. Evenly space the small buttered chayote wedges around the rice on the plate, on top of the tomato sauce. Immediately sprinkle a few pinches of finely grated queso manchego over the warm coriander tomato sauce, roasted red bell peppers and the cumin pollock roulade. Sprinkle some very thin bias sliced green onion tops over the entree and sauce.

Instructions

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