Recipe and all photos © Jesús Montero
I've just come up with this burrito recipe on a London bus, on my way home. I'm making it with pollock which in my opinion is a fabulous flaky whitefish, way underrated. My first choice would have been halibut, mainly for its fibrous flesh but I couldn't find any. The recipe is a Mexican-Andalusian mash up, since adobo is a very traditional way to cook fish in Andalusia.
500 gr pollock fillet diced quite thick.
1 cup of flour.
1 fennel very finely sliced.
4 corn tortillas.
250ml of extra virgin olive oil.
FOR THE ADOBO:
The juice of 1 lime and one lemon.
1 tbspoon of Jerez vinegar.
2 teaspoons of dry oregano.
1 teaspoon of pimenton dulce
Salt
METHOD:
1) In a deep bowl, soak the diced pollock nuggets in the adobo for at least 30 minutes before you start cooking.
2) Take the pollock nuggets out of the adobo and dust them in flour on all sides, 5 nuggets at a time.
3) Then deep fry them in the extra virgin olive oil for 3-4 minutes until flour crust is golden.
4) Take the nuggets out of the oil and onto a paper towel. Repeat until all the nuggets are cooked.
5) Heat the tortillas on a dry pan.
6) For each of the burritos: spread the finely sliced fennel on each of the tortillas and sprinkle some lime juice over. Place 4-5 pollock nuggets on each of the tortillas. Don't roll the burritos, let your guests do it themselves!
They may not be crowded burritos but they're deliciously delicate!
Recipe and all photos © Jesús Montero
