Chilli & salt cod rellenos with orange aïoli

Chilli & salt cod rellenos with orange aïoli

By
From
Cantina
Serves
4
Photographer
Chris Middleton

Chillies rellenos, ‘stuffed chillies’, is Mexican comfort food at its best. Generally the poblano chilli is filled with spiced minced (ground) meat or rich cheese, then shallow-fried in an airy batter. Here I have used savoury salt cod to make a croquette stuffing. This is great with a glass of sherry or chilled añejo tequila.

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
3 large handfuls perfect wild rocket, to garnish
50ml Zesty lime dressing

Orange aïoli

Quantity Ingredient
6 oranges, grated zest and juice
250ml Aïoli

Chilli & salt cod rellenos

Quantity Ingredient
400g poblano or jalapeno chillies
50ml olive oil
sea salt flakes
1 small handful sage or oregano leaves
Salt cod mixture
150g masa harina flour
or 225g plain flour
Mexican beer batter

Method

  1. To make the orange aïoli, combine the orange zest and juice in a small saucepan and simmer over medium–low heat, until reduced to 100 ml. Allow to cool. Mix the cooled orange reduction through the aïoli. (This can be stored in an airtight container in the refrigerator for up to a week.)
  2. Preheat the oven to 180°C.
  3. Cut the chillies lengthways down the centre, without cutting all the way through, just to make an opening for the stuffing. Arrange on a baking tray and lightly drizzle with the olive oil. Season with a pinch of salt and insert a sage leaf into each chilli. Bake for 10 minutes, or until softened.
  4. Spoon the salt cod mixture into a piping (icing) bag fitted with a large plain nozzle. Pipe the filling into the chillies. Using a palette knife smooth over the chilli opening. Refrigerate until required.
  5. Half-fill a large heavy-based saucepan with vegetable oil and heat it to 180°C.
  6. To cook the stuffed chillies, dredge them in the flour and drop them into the batter. Fry them in batches for 3 minutes, or until they are crisp and golden brown. Remove using a slotted spoon and drain on paper towel. Season with salt.
  7. Dress the rocket with the zesty lime dressing.
  8. To serve, arrange the stuffed chillies on serving plates and garnish with rocket and a dollop of orange aïoli.

Paul’s tip

  • If you don’t feel like making the salt cod mixture, fill your chillies with firm goat’s cheese instead and serve with a salad of thinly sliced pickled baby beetroot (beets). See Mexican-style pickles.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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