Ingredients:
---Sauce: |
3/4 pound tomatillos -- (about 8), husked and washed |
2 small fresh, hot green chiles (such as serranos), stems removed,seeded, deveined and chopped |
2 cloves garlic chopped |
1 tablespoon vegetable oil |
1 1/2 cups fish stock or defatted reduced-sodium chicken stock |
1/4 cup reduced-fat sour cream |
2 tablespoons chopped fresh cilantro |
1 teaspoon salt to taste |
---FILLING |
1/2 pound fish fillets such as grouper, snapper or sea bass, skin removed |
6 ounces boiling potatoes preferably Yukon Gold (2 small), peeled and cut into 1/2 inch cubes |
---TORTILLAS and GARNISHES |
1/2 cup chopped onion |
2 tablespoons chopped fresh cilantro -- plus 8 sprigs for garnish |
8 tortillas steamed corn tortillas |
3 tablespoons Mexican queso anejo crumbled or grated |
4 medium radishes -- chopped or cut into match sticks |
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Preparation / Directions:
To prepare sauce: Preheat the broiler. Place tomatillos on a bakingsheet and broil, 4 inches below the heat source, until soft and blackenedin spots, about 4 minutes. Turn and broil on the other side. Scrape thetomatillos and their juices into a blender or food processor. Add chilesand garlic and process to a smooth puree. Heat oil in a medium-sized saucepan over medium-high heat. Whenhot enough to make a drop of the puree sizzle, add it all at once. Stirfor several minutes as the puree thickens and darkens, then stir in stockand sour cream, reduce heat to medium-low and simmer until thickened tothe consistency of heavy cream, 20-30 minutes. Remove from the heat, stirin cilantro and season with salt. Reserve 1/2 cup for the filling. (Thesauce can be made ahead and stored, covered, in the refrigerator for up to24 hours.)To prepare filling: Fill a small saucepan halfway with lightly saltedwater; bring to a boil over medium heat. Add fish fillets, reduce heat tolow and poach until the fish flakes easily, 5-10 minutes, depending on thethickness of the fillets. Remove the fillets with a slotted spoon, thenadd the potatoes and simmer until tender, about 5 minutes. Drain. Flakethe fish into a small saucepan, add the potatoes plus the 1/2 cup ofreserved sauce, cover and set aside.To finish dish: Bring the remaining sauce to a simmer over low heat andwarm up the filling. Mix onions with chopped cilantro and set aside. Make the enchiladas one at a time: lay a warm tortilla on a warmindividual plate, spoon a portion of the filling across one side, foldover, ladle on a portion of the sauce and sprinkle with cheese, theonion-cilantro mixture and radishes. Garnish with a sprig of cilantro andserve immediately.
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