Monkey Face Eel Rillettes with Chicharones
Contributed by Charles de Talancé
INGREDIENTS
Eel fillets
1 lime
50 ml olive oil
Cayenne Pepper
Salt and Pepper
Green onions
Cucumber
White wine, one bottle
Canola oil
Lingcod skins
METHOD
Bring to boil 2 cups water and 2 cups white wine, in which you have also put the chopped green onions and other herbs (dill etc). Remove from fire and blanch for 5 minutes the eel fillets. Once cooked remove the fillets and flake them in a bowl. In a 2nd bowl cream some butter with olive oil, zest the lime and add the cayenne pepper. Mix in the fish, add salt and pepper to your taste. Serve on a cucumber slice or thin toast. Keep the water/wine for next recipe below
Lingcod skin chicharones
Remove scales from lingcod. Scrape off as much flesh as you can of the skin and dry the skin. Cut strips of roughly ½ inch wide. Boil roughly 2 minutes in the water/wine mix. Spread on a board, pat down and dry as much as possible. Heat about 1 inch of high smoke-point oil to between 350°F and 360°F. Get your seasonings nearby, as you will have only seconds to season before the skins’ surface dries. Drop a couple skins into the hot oil. They will puff up immediately. They will be ready in less than a minute. Watch for the sizzling to die down dramatically. Move them to paper towels with a slotted spoon and season immediately.
Lingcod cheeks
INGREDIENTS
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges
Method
Pat the cheeks dry with a paper towel. Season on both sides with salt and pepper. Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot,add the oil. Place the cheeks in the pan, skin side down (if applicable), laying them down away from your body. Press down gently with a spatula for about 20 seconds to prevent curling.
Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley and lemon wedges.