Bobby Flay's Tostones With Salmon Tartar And Avocado-Chipotle Relish
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Dijon Mustard1 tbsp
Chipotle (pureed canned)1 cup
Capers (drained)3 tbsps
Olive Oil2 tbsps
Cilantro (finely chopped)1
Salt2 tbsps
Lime Juice (fresh)3 tbsps
Creme FraicheDirections:
1
Heat oil in a heavy frying pan to 325 degrees F
2
Add the plantain quarters in 3 batches and fry until soft, about 2 minutes per side, turning once
3
Transfer to a paper towel-line plate with a slotted spoon to drain
4
Repeat with the remaining plantains
5
Heat the oil to 375 degrees F
6
Using a tostone maker, tortilla press, meat pounder or other heavy object, flatten each plantain slice until 1/8 inch thick
7
Fry the tostones until crisp and golden brown, about 1 minute per side
8
Drain on paper towels
9
Sprinkle immediately with salt
10
Combine all ingredients in a medium bowl and season with salt and pepper to taste
11
Place avocados, chipotle and lime juice in a medium bowl and mash with a fork until almost smooth, but some texture remains
12
Add the creme fraiche and fold until almost combined (should have a marbled appearance) and season with salt and pepper to taste Assemble: Place a heaping tablespoon of salmon tartar in the center of each tostones and top with a teaspoon of avocado-chipotle relish
13
Garnish with cilantro leaf
14
Serve immediately