TEHUANTEPEC FISH WITH YELLOW MOLE SAUCE, CORNCAKE AND CHAYOTES

INGREDIENTS (to serve 4) 

Fish:
2 kg loin of fish 
6 cloves 
15 black peppercorns 
1⁄2 tsp cumin 
Salt to taste
Mole sauce:
10 chilcosle chilli peppers, washed, seeded and lightly roasted 
6 guajillo chilli peppers, washed, seeded and lightly roasted 
11⁄2 onions, cut into pieces and roasted 
6 cloves garlic, peeled and roasted 
2 tomatoes, roasted 
10 green tomatoes 
30 black peppercorns 
1 cinnamon stick 
2 tbsp achiote seeds 
10 cloves 
1 tsp cumin 
3⁄4 cup vegetable oil
Salt to taste 
1⁄2 cup fresh corn dough 
4 cups stock 
Hoja santa leaves, washed
Corncake:
150 gr butter 
1 cup sugar 
5 egg yolks 
Corn from 6 corncobs 
1⁄4 cup cream
2 tbsp flour
2 tbsp rice flour 
1 tsp salt 
5 egg whites 
Garnish:
6 chayotes, halved and cooked 
Vegetables, cooked and cut in julienne strips

PREPARATION

Fish
Grind the spices and sprinkle over the fish.

Mole sauce
After first roasting the vegetables, soak the chilli peppers in hot water. In a food processor, blend the tomatoes with the onion, garlic, drained chilli peppers, green tomatoes and spices to make a purée. In a deep frying-pan, heat the oil and fry the purée until it begins to release oil. Season to taste. Dissolve the dough in a little stock and add to the sauce. Add the pieces of fish with the hoja santa leaves and simmer for 15 minutes. Add the chayotes so that they can absorb the flavour.

Corncake
Beat the butter with the sugar until light and fluffy. Add the egg yolks one by one and continue beating. Blend the corn with the cream in a food processor. Add the salted flours and the crushed corn alternately to the egg mixture until completely folded in. Grease individual pans with butter and pour in the mixture. Bake until a cocktail stick inserted into the mixture comes out dry.

TO SERVE

Cut the fish into 3 pieces. Serve on a banana leaf with the vegetables and pour over the hot mole sauce. Also serve with a piece of corncake and interwoven slices of chayote.