Codfish Mousse with Fried Plantain Chips - Just Fish/Seafood Recipes


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Codfish Mousse with Fried Plantain Chips

2 Yukon Gold potatoes -- peeled, diced small
1 pound fresh codfish fillet -- cut 1 1/2" chunks
2 garlic cloves -- thinly sliced
6 thyme sprigs -- tied together
Salt -- to taste
1 pint 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


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.