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Potato Quesadilla, Crispy Fish on pretty blue plates

Potato Quesadillas, Crispy Fish and Black Bean Salsa

There are four separate elements of this dish 1. Potato Quesadillas 2. Blackbean Salsa 3. Crispy fish pieces. 4. Avocado cream
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Servings 4

Ingredients
  

Quesadilla Filling

  • 500 gm potato peeled steamed and mashed, cool
  • 100 gm cheddar grated
  • 40 gm sour cream or goat curd . 2 tablespoons
  • 1 Tablespoons cumin
  • 1 Tabelspoon smoked paprika
  • 5 gm salt and pepper to taste
  • 10 plain Tortillas

Black Bean Salsa

  • 3 whole tomatoes diced ripe ones
  • 300 gm blackbeans (1 cup cooked)
  • 1/2 bunch coriander washed roots and stems
  • 1/4 bunch dill optional
  • 50 gm Spanish onion 3 Tablespoons
  • 50 ml lemon Juice or lime
  • 1/2 clove garlic
  • 4 slices Jalapenos and some of their vinegar or to taste
  • 1/2 teaspoon sugar alternatively tomato sauce will work
  • 5 gm salt and pepper

Crispy Fish

  • 1 kg fish white, such as Snapper, cut into even sized fingers
  • 75 gm flour 1/2 cup,
  • 2 Tablespoons cumin
  • 1/4 tsp cinnamon
  • 1 tsp smoked paprika
  • 1 tsp oregano dried
  • 1 Tablespoon sesame seeds
  • 1/4 tsp salt

Avocado Cream

  • 2 whole avocados ripe / medium
  • 1 whole lemon Juice the more avocado the more lemon
  • 1/4 tsp salt
  • 2 sprigs coriander chopped
  • 1/4 teaspoon cumin
  • 40 ml water if needed or some lemon oil

Instructions
 

  • A little like Asian, if all the elements are ready it takes no time at all to put the dish together. So here we go:

To make Quesadilla filling

  • Mix the potato with the cheese, sour cream and spices.Taste for seasoning and set aside.
  • Flour tortillas *Can use corn for gluten free.
  • Cut two circles with a knife, for each serve, from each tortilla, about the size of a saucer. Put these elements aside until later
  • Make this while waiting for the potatoes to steam

To make the Salsa

  • In a bowl add diced spanish onion, jalapenos & coriander. Chop the tomatoes as fine as possible and add all of the juice that escapes to the bowl of ingredients with the black beans & garlic. The lemon, salt and pepper and sugar are to balance the salsa, so taste and add as needed
  • Set aside

To make Crispy Fish

  • Mix all of the spices and flour in a bowl. Toss the fish in this mixture making sure that each piece is well coated.

To make the Avocado Cream

  • Put all of the ingredients into a blender and blend until smooth, only adding the water ( or oil if it is not mixing well) if necessary. It should taste quite lemony. Season very well with salt. It is a sauce and will work well if it is seasoned, silky smooth and tangy This works better in the food processor or blender as it gets light and creamy with mixing.

To Assemble

  • Warm two fry pans.
  • You will need vegetable oil for frying
  • First spread the mash potato onto each round of tortilla about 1-2 mm thick. Top with another tortilla round.
  • Using a small amount of oil in the frypan on medium, add the tortilla ( several at a time if the frypan is large enough). Turn after about two minutes or when golden on both sides.
  • Put on to a plate. In the meantime heat approx 1/4 cup oil in the other fry pan and start to add fish pieces frying until crisp on each side ( approx 5 mins).
  • To plate, put a tortilla onto each plate. Spread a little avocado onto each one and divide the fish pieces between the plates. Add several spoons of salsa and a dollop of avocado cream.
  • Serve with extra Jalapenos and coriander sprigs