Achiote is made from the slightly bitter, earthy flavored, red annatto seeds, mixed with other spices and ground into a paste. It is widely used in Mexican cuisine mainly for marinades and salsas. It has a sweet and mild spicy flavour but it sure provides a lot of colour to any dish.
Today I am using this rich red paste to add some colour and earthiness to this mayonnaise which will pimp this dish and make it absolutely a pleasure to eat.
- 2 small white meat whole fish
- 1/4 cup of vegetable oil
- 2 garlic cloves chopped
- 4 rosemary springs finely chopped
- Salt to taste
- 30g pitted olives
- 1 1/2 tbsp capers
- 1 cup vegetable oil
- 1 egg at room temperature
- 1 tbsp of fresh lime juice mixed with 15g Achiote paste
- 1 garlic cloves
- A big pinch of salt and pepper.
For the fish, heat a deep pan with the oil over medium high heat. Season the fish with salt. Once the oil is very hot add the rosemary and garlic, let it cook for 30 seconds and immediately add the fish. Fry for approx 10 to 12 mins each side depending of the size of the fish. With a paper towel remove the excess oil.
While the fish is frying, process in a food processor all the ingredients of the mayonnaise except for the oil which will be slowly added while vigorously mixing the paste in order to emulsify and achieve the right mayonnaise consistency.
Serve the fish with the mayonnaise, lime and coriander. Perfect to serve on a sunny day.
Tomatoes are originally from Mexico and other South American countries where Mayans and Aztecs domesticated and used them in their cuisine. The word Tomatoes, comes from the Nahuatl ‘tomatl’ (swollen fruit) which I am not surprised to learn; those really juicy and red “fruits” botanically speaking or “vegetables” culinary speaking, do look swollen.
Today, we can find these succulent jewels not only in the base of Mexican cuisine, but in cuisines from all over the world.
In Mexico, we have 2 kinds of tomatoes; green and red tomatoes. These 2 varieties help us create, in my opinion, the best salsas picantes the world has ever tasted.
I think that tomatoes are given for granted, so today, I have used red plum tomatoes as the main stars of this exquisite and warm-your-heart soup that will surely remind you just how good they are.
- 8 ripe red plum tomatoes
- 4 celery stalks (Cut in chunks)
- 3 tbsp unsalted butter
- 3 1/2 cups of chicken stock
- Salt and pepper to taste
- 2 ripe avocados
- 1/2 lime
In a deep pan over medium heat, sauté the tomatoes and celery with butter for 5 mins, put the lid on, and cook for a further 15 mins over medium heat. Transfer to a food processor and liquefy with the chicken stock.
Strain the tomato puree and pour back into the deep pan. Bring the soup back to medium low heat and cook for 15 minutes. Add salt and pepper to taste.
In a separate bowl, mix the avocado and lemon juice using a fork to get a guacamole consistency.
Serve hot and top with a dollop of avocado mixture and coriander.