Roast cod milt, molé poblano, fried ancho-chile
500g cod milt
1ltr dashi stock
Flour, for coating
Olive oil, for pan-frying
Milt foam, for serving
Olive oil, for sautéing
8 garlic cloves , peeled and chopped
2 onions, peeled and chopped
1 tomato, peeled, seeded and chopped
100g mixed nuts, chopped
1 tbp (each) cinnamon and cumin powder
250ml red wine
2 tsp tomato paste
1 red capsicum, chopped
500ml beef stock
Fried ancho-chile oat
200g mixed oats
50g shallots, peeled and chopped
20g garlic cloves, peeled and chopped
50 gancho chile, soaked and chopped
A pinch of salt
For the molé poblano:
Heat olive oil in a sauté pan until hot and sauté the chopped garlic, onions and tomato until fragrant.
Add in the chopped mixed nuts and spices and stir well.
Deglaze with red wine and simmer until wine has reduced by half.
Add in the tomato paste and chopped red capsicum and stir well.
Add in the beef stock and simmer until sauce has reduced to a thick consistency.
Strain the molé sauce and keep overnight. Heat the mole poblano just before serving.
For the fried ancho-chile oat:
Heat butter in a frying pan over a medium heat until butter has melted.
Add in the mixed oats and sauté briefly.
Add in the chopped shallots and garlic and sauté until well mixed.
Add in the chopped ancho-chile and sauté until slightly burnt. Remove and drain well on absorbent paper towels.
Season with a pinch of salt and set aside.
Place the cod milt into a mixing bowl, and pour in the sake. Massage the cod milt with the sake without breaking the sacks.
Strain and rinse the cod milt under running tap water. Drain well and set aside.
Heat dashi stock in a saucepan over a medium heat to a simmer.
Add in the rinsed cod milt and simmer for about 2 minutes. Remove and set aside to cool.
Once cooled, coat the cod milt with flour. Set aside.
Heat olive oil in a frying pan over a medium heat until hot and pan-pry the cod milt until golden brown.
Place a tablespoon of molé poblano onto each serving plate and top with pan-fried cod milt.
Discharge milt foam over and garnish with fried ancho-chile oat.