Causa a la chiclayana (seasoned mashed (see dirs)) 2/2

Ingredients

Directions

SILVER XPRESS MAIL SYSTEM 5

Name: Seasoned Mashed Potatoes with Fish and Vegetables THE VEGETABLE GARNISH: Fill two 3 to 4 quart saucepans with about 2 quarts of water each. Bring them to a boil over high heat and drop into each the sweet potatoes and yuca. Boil briskly, uncovered, for about 20 minutes, or until the vegetables are tender. Drain them and place them on a heatproof plate, cover with foil and keep them warm in the oven..

Bring 2 quarts of water to a boil over high heat in a heavy 3 quart saucepan. Drop in the corn and boil briskly, uncovered, for 5 to 10 minutes, depending on the tenderness of the corn.

THE FISH: While the corn cooks, fry the fish fillets. Heat 2 tablespoons of olive oil over moderate heat in a 10 to 12 inch skillet until a light haze forms above it. Lightly salt the fillets and dip them in the flour. Shake off any excess flour and fry the fillets for about 2 or 3 minutes on each side, or until they are crisp and golden brown, adding more oil to the pan if necessary.

TO ASSEMBLE: Remove the platter of sauced, mashed potatoes and the plate of sweet potatoes and yucas from the oven. Reheat the topping if it has cooled. Drain the corn. Arrange the lettuce leaves in an overlapping ring around the mashed potatoes. Remove the fish from the skillet with a slotted spoon and place the fish, the sweet potatoes, yucas and corn rounds decoratively on the lettuce. Pour the topping sauce over the mound of mashed potatoes and decorate it with the black olives and cheese wedges. Serve at once.

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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@... * Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Submitted By MICHELLE BRUCE On 02-04-95