Chita Fish in Rocoto Sauce
Recipe of Alfredo Aramburú from Restaurant ALFRESCO.
Ingredients:
200 gr. fillet of chita.
1 rocoto hot pepper (deseeded and with veins removed, blanched in water, sugar and vinegar 3 times.
1/2 tblsp. chopped onion.
1/4 clove ground or finely chopped garlic.
1 tablespoon butter.
1/2 teaspoon oregano.
1 soda cracker.
3 oz. cream milk.
1 oz evaporated milk.
Pinch cumin.
1/16 pack or pinch of sibarita or paprika.
1 tsp. green onion, finely chopped.
To Prepare:
Lightly brown the onion and garlic in butter, add oregano, cumin and paprika.
Blend and add: rocoto pepper, cracker, cream and milk. Cook on low heat until slightly thickened. Add salt and pepper to taste. Cook on low heat and strain. Cook the fish either fried in olive oil and butter or steamed with water, 1/4 glass of white wine, stick of celery, 1/2 chopped carrot and 1/2 cleaned chopped leek. Arrange on plate and add sauce; garnish with chopped green onions.
Serve with: Black rice and shrimps.
Note: Chita may be replaced by fillet of mero, dorado, tuna or charella.
