Recipe - Enchiladas Verdes De Pescado

SAUCE
Three fourths pound Tomatillos (about 8);
husked & washed
2 Small; fresh, hot green
chiles (such as Serranos);
stems removed; seeded,
deveined & chopped
2 Cloves garlic; chopped
1 tablespoon Vegetable oil
1 One half cup Fish stock or defatted
reducedsodium chicken
stock
One fourth cup Reducedfat sour cream
2 tablespoon Chopped fresh cilantro
Salt to taste

FILLING
One half pound Fish fillets; such as
grouper, snapper or sea
bass; skin removed
6 ounce Boiling potatoes; preferably
Yukon Gold (2 small);
peeled & cut into 1/2"

TORTILLAS & GARNISHES
cubes
One half cup Chopped onion
2 tablespoon Chopped fresh cilantro;
plus 8 sprigs for garnish
8 Steamed corn tortillas
3 tablespoon Crumbled or grated Mexican
_Queso_An~ejo_
4 Radishes; chopped or cut
into matchsticks

Enchiladas Verdes de Pescado (Shredded Fish Enchiladas with Roasted
Tomatillos)

To prepare sauce: Preheat the broiler. Place tomatillos on a baking sheet
and broil, 4 inches below the heat source, until soft and blackened in
spots, about 4 minutes. Turn and broil on the other side. Scrape the
tomatillos and their juices into a blender or food processor. Add chiles
and garlic and process to a smooth puree.

Heat oil in a mediumsized saucepan over mediumhigh heat. When hot enough
to make a drop of the puree sizzle, add it all at once. Stir for several
minutes as the puree thickens and darkens, then stir in stock and sour
cream, reduce heat to mediumlow and simmer until thickened to the
consistency of heavy cream, 2030 minutes. Remove from the heat, stir in
cilantro and season with salt. Reserve One half cup for the filling. (The sauce
can be made ahead and stored, covered, in the refrigerator for up to 24
hours.)

To prepare filling: Fill a small saucepan halfway with lightly salted
water; bring to a boil over medium heat. Add fish fillets, reduce heat to
low and poach until the fish flakes easily, 510 minutes, depending on the
thickness of the fillets. Remove the fillets with a slotted spoon, then
add the potatoes and simmer until tender, about 5 minutes. Drain. Flake the
fish into a small saucepan, add the potatoes plus the One half cup of reserved
sauce, cover and set aside.

To finish dish: Bring the remaining sauce to a simmer over low heat and
warm up the filling. Mix onions with chopped cilantro and set aside.

Make the enchiladas one at a time: lay a warm tortilla on a warm individual
plate, spoon a portion of the filling across one side, fold over, ladle on
a portion of the sauce and sprinkle with cheese, the onioncilantro mixture
and radishes. Garnish with a sprig of cilantro and serve immediately.
Serves 8.

Christi Craig sol131@sol1.solinet.net

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.