Lynn's Fish Enchiladas
Sauce:
3/4 lb. tomatillos (about 8), husked & washed
2 small, fresh, hot green chiles (such as serranos), stems removed,
seeded, deveined & chopped
2 cloves garlic, chopped
1 tb. vegetable oil
1-1/2 cups fish stock or defatted reduced-sodium chicken stock
1/4 c. reduced-fat sour cream
2 tb. chopped fresh cilantro
salt to taste
Filling:
1/2 lb. fish fillets, such as grouper, snapper or sea bass, skin removed 6 oz.
boiling potatoes, preferably Yukon Gold (2 small), peeled & cut into
1/2" cubes
Tortillas & Garnishes:
1/2 c. chopped onion
2 tb. chopped fresh cilantro, plus 8 sprigs for garnish
8 steamed corn tortillas
3 tb. crumbled or grated Mexican queso anejo
4 radishes, chopped or cut into matchsticks
To prepare sauce: Preheat the broiler. Place tomatillos on a baking
sheet and broil, 4 inches below the heat source, until soft and blackened in
spots, about 4 minutes. Turn and broil on the other side.
Scrape the tomatillos and their juices into a blender or food processor.
Add chiles and garlic and process to a smooth puree.
Heat oil in a medium-sized saucepan over medium-high heat. When hot enough
to make a drop of the puree sizzle, add it all at once. Stir for several
minutes as the puree thickens and darkens, then stir in stock and sour cream,
reduce heat to medium-low and simmer until thickened to the consistency of heavy
cream, 20-30 minutes. Remove from the heat, stir in cilantro and season
with salt. Reserve 1/2 cup for the filling. (The sauce can be
made ahead and stored, covered, in the refrigerator for up to 24 hours.)
To prepare filling: Fill a small saucepan halfway with lightly salted
water; bring to a boil over medium heat. Add fish fillets, reduce heat to
low and poach until the fish flakes easily, 5-10 minutes, depending on the
thickness of the fillets. Remove the fillets with a slotted spoon, then
add the potatoes and simmer until tender, about 5 minutes. Drain.
Flake the fish into a small saucepan, add the potatoes plus the 1/2 cup of
reserved sauce, cover and set aside.
To finish dish: Bring the remaining sauce to a simmer over low heat and
warm up the filling. Mix onions with chopped cilantro and set aside.
Make the enchiladas one at a time: lay a warm tortilla on a warm
individual plate, spoon a portion of the filling across one side, fold over,
ladle on a portion of the sauce and sprinkle with cheese, the onion-cilantro
mixture and radishes. Garnish with a sprig of cilantro and serve
immediately.
Serves 8.
It doesn't matter how long we may have been stuck in a sense of
our limitations. If we go into a darkened room and turn on the light, it doesn't
matter if the room ahs been dark for a day, a week, or ten thousand years - we
turn on the light and it is illuminated. Once we control our capacity for love
and happiness, the light has been turned on.
- Sharon Salzberg