mart undays
DINNER RECIPE:
Herring on Plantain topped with
Goat Cheese
Submitted by: Monia, NJ
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8 oz smoked herring fillets
3 - 4 Tbsp Olive oil
1/2 cup diced onions
1/2 cup diced tomatoes
3 - 4 cloves of garlic, crushed
1/2 Tsp of fresh minced thyme(optional)
½ a bell pepper of each
(yellow, orange, green & red)
1/2 Tbsp lemon juice
2 green onions sliced thinly - white and
green parts
Pinch of red pepper flakes or cayenne
pepper
Salt & black pepper (to taste)
1/8 cup chicken stock/ broth
4 – 6 green plantain s
1 quart of vegetable oil for frying
Dissolve 2 tsp of salt in 2 cups of
warm water
Goat Cheese (or any crumbled
cheese)
PREPARATION OF HERRING
Add the smoked herring filets to a sauce pan, add 2
cups of water, cover, and bring to a boil.
Boil for 5 minutes and drain thoroughly. Repeat
process two more times.
When cool enough to handle, chop fish into tiny pieces
and set aside.
Add oil to a skillet and heat.
Toss in onions and sauté until translucent.
Add bell peppers and sauté for 2 minutes or until
tender.
Add tomatoes, garlic, thyme, peppers and continue to
sauté for a minute.
Add fish and toss to mix and add chicken broth/ stock.
Cook until liquid evaporates. Stir in lemon juice and
green onions; remove from heat and set aside.
PREPARATION FOR FRIED PLANTAIN
Cut ends from each plantain with a sharp small
knife, then cut a lengthwise slit through peel.
Cut plantains crosswise into 1-inch-thick pieces
and, beginning at slit, pry off peel.
Heat oil in a deep 10- to 12-inch heavy skillet over
medium heat until just hot enough to sizzle when
a piece of plantain is added.
Fry plantains in 3-4 batches, turning occasionally
with tongs, until tender and just golden, 5 to 7
minutes per batch.
Transfer plantains to paper towels to drain,
reserving oil in skillet.
Flatten each plantain to 1/4 inch thick with a stone
press or bottom of a heavy saucepan.
Stir together warm water and 2 teaspoon salt in a
bowl. Heat reserved oil over medium heat until it
shimmers.
Dip a flattened plantain in salted water and gently
place, without patting dry, in hot oil.
(Plantains will not spatter.)
Repeat with several more pieces and fry plantains
(without crowding) in 6 or 8 batches, turning
occasionally, until golden, about 3 minutes per
batch.
Transfer with tongs to clean paper towels to drain.
Set aside. Take tsp of Herring mixture and place
it on the fried plantain.
Put a small piece of goat cheese on top.
Decorate with green onions if you choose and
enjoy!