Codfish Mousse with Fried Plantain Chips

Name: Codfish Mousse with Fried Plantain Chips
Ingredients: 2 Yukon Gold potatoes, peeled and small dice; 1 pound fresh codfish fillet, 1 1/2-inch chunks; 2 cloves garlic, thinly sliced; 6 thyme sprigs, tied together; Salt; 1 pint milk; Olive oil; Cheryl?s Hot Sauce, recipe follows; 4 scallions, thinly sliced; Plantain chips, recipe follows; 10 whole Scotch bonnet peppers, rinsed and stems removed; 1 to 1 1/2 cups white vinegar; 10 whole pimento seeds; 2 green plantains, thinly sliced; Canola or corn oil, for frying; Salt

16 ingredients

15 steps

Ingredients

2 Yukon Gold potatoes, peeled and small dice
1 pound fresh codfish fillet, 1 1/2-inch chunks
2 cloves garlic, thinly sliced
6 thyme sprigs, tied together
Salt
1 pint milk
Olive oil
Cheryl?s Hot Sauce, recipe follows
4 scallions, thinly sliced
Plantain chips, recipe follows
10 whole Scotch bonnet peppers, rinsed and stems removed
1 to 1 1/2 cups white vinegar
10 whole pimento seeds
2 green plantains, thinly sliced
Canola or corn oil, for frying
Salt

Directions

1

In saucepan, layer the potatoes on the bottom.
2

Then codfish, garlic then thyme.
3

Season with salt then put enough milk in just to cover fish.
4

Bring to a slow simmer covered with parchment paper.
5

Simmer until fish is flaky and potatoes are tender.
6

Remove the thyme bundle, drain the milk and process until smooth, in the bowl of food processor, using enough olive oil to smooth consistency.
7

Season with salt and hot sauce, to taste, and stir in scallions.
8

Serve with plantain chips.
9

To a blender, add peppers and 1 cup of vinegar and puree.
10

Add rest of vinegar if needed.
11

Stir in pimento seeds.
12

Store in a bottle or jar in refrigerator.
13

Yield: 2 cups
14

Heat oil to 350 degrees and fry chips in batches until crispy.
15

Drain and sprinkle with salt.