Roasted jalapeno chilies and lightly aged reposado tequila are a winning combination. This exciting and unusual fish dish is perfect for a dinner party.
3 fresh green jalapeno chilies
45ml/3 tbsp olive oil
1 small onion, finely chopped
150ml/1/4 pint 2/3 cup fish stock
grated (shredded) rind and juice of 1 lime
120ml/4fl oz / 1/2 cup single (light) cream
30ml/2 tbsp reposado tequila
1 firm avocado
4 salmon fillets
salt and ground white pepper
strips of green (bell) pepper and fresh flat-leaf parsley, to garnish
- Roast the chilies in a frying pan until the skins are blistered but not burnt. Put them in a strong plastic bag and tie the top to keep the steam in. Set aside.
- Heat 15ml/1 tbsp of the oil in a pan. Add the onion and fry for 3-4 minutes, then pour in the stock with the lime rind and juice. Cook for 10 minutes, until the stock, starts to reduce, Remove the chilies from the bag. Peel them, then slit and scrape out the seeds.
- Stir the cream into the onion and stock mixture. Slice the chili flesh into strips and add to the pan. Cook over a gentle heat, stirring constantly, for 2-3 minutes. Season to taste with salt and white pepper.
- Stir the tequila into the onion and chili mixture. Leave the pan over very low heat. Peel the avocado, remove the stone (pit) and slice the flesh. Brush the salmon fillets on one side with a little of the remaining oil.
- Heat a frying pan or ridged griddle pan until very hot and add the salmon, oiled side down. Cook for 2-3 minutes, until the underside is golden, then brush the top with oil, turn each fillet over and cook the other side until the fish is cooked and flakes easily when tested with the tip of a sharp knife.
- Serve on a pool of sauce, with the avocado slices. Garnish with strips of green pepper and fresh parsley. This dish is good with fried potatoes.