karl_lembke (karl_lembke) wrote,

Holy mole!

From The Scotsman:

One of my favourite Mexican dishes is grilled fish such as snapper with mole sauce. No that's not the small burrowing kind, but a savoury chocolate and chilli sauce, pronounced mol-ay. I also recently enjoyed a fabulous chorizo and potato stew - simple rustic cooking that hit the mark.

Grilled fillet of red snapper with mole sauce (serves four)

4 red snapper fillets, 200g-225g each
1 tbsp cracked black pepper
1 tbsp balsamic vinegar
1 tsp pink peppercorns
1 tsp ground cumin
2 tbsp olive oil
sea salt

For the mole sauce:
1 tbsp olive oil
5 cloves garlic, peeled
1 red onion, chopped
75g tomato puree
2 red chillies, de-seeded
half tsp ground paprika
half tsp ground cinnamon
150ml vegetable stock
2 tbsp sultanas
2 tbsp dried apricots
2 slices stale bread, cut into cubes
half cup instant coffee
75g dark chocolate

Combine the cracked black pepper with the pink peppercorns, ground cumin, olive oil and balsamic vinegar. Brush over the flesh side of the snapper fillets, then season both sides with sea salt.

To make the mole sauce, heat the olive oil in a saucepan and sauté the garlic cloves with the red onion and the chillies for two to three minutes. Add the ground paprika and ground cinnamon and sauté for a further minute then add the tomato puree, vegetable stock, sultanas, apricots and bread. Allow to simmer for ten to 15 minutes, stirring occasionally.

Allow to cool for ten minutes, then puree and strain, discarding any solid matter. Return to the pan and heat, stirring in the dark chocolate and the coffee. Add a little water if the sauce is too thick.

Grill the snapper fillets, skin side first for two to three minutes on each side. Serve with the mole sauce, potatoes and green vegetables, or rice and salad.

"Chillies"? OK....
Tags: cooking

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