Criollo Sweet Plantain Mille-Feuille with Shredded Dogfish, Creamy White Beans, and Ají Dulce Aioli

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper and brush it with 1 tablespoon (15 ml) of vegetable oil.

2. 2

   Arrange the ripe plantain slices on the tray, brush them with 1 tablespoon (15 ml) of vegetable oil, and season with 1/4 teaspoon salt and a pinch of black pepper. Bake for 18 minutes at 220 °C / 425 °F, turning halfway through, until tender with golden edges. Set aside.

3. 3

   While the plantains bake, heat 1 tablespoon (15 ml) of vegetable oil in a skillet over medium heat. Sauté the onion with half of the garlic and half of the ají dulce for 5 minutes, until the onion turns translucent.

4. 4

   Add the tomato, sweet paprika, 1/2 teaspoon cumin, grated panela, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 minutes, stirring, until a thick stew forms.

5. 5

   Stir in the cooked shredded dogfish, 60 ml (1/4 cup) water or fish stock, and 1 tablespoon (15 ml) lemon juice. Cook for 8 minutes over medium-low heat, stirring so the fish absorbs the stew. Add 2 tablespoons of the chopped cilantro and keep warm.

6. 6

   For the white bean cream, place the cooked white beans in a small saucepan with 60 ml (1/4 cup) water or fish stock, 1/4 teaspoon cumin, 1/4 teaspoon salt, and a pinch of black pepper. Cook for 4 minutes over medium heat.

7. 7

   Mash or blend the cooked white beans until you get a rustic, smooth cream. If needed, add 1 to 2 more tablespoons of the cooking liquid to adjust the texture. Keep warm.

8. 8

   For the ají dulce aioli, mix in a bowl the mayonnaise, the remaining finely chopped ají dulce, the remaining garlic, 2 tablespoons (30 ml) lemon juice, the remaining cilantro, 1 tablespoon (15 ml) vegetable oil, and a pinch of salt. Stir until combined.

9. 9

   To assemble, place one slice of baked plantain on each plate, add a layer of white bean cream, and top with a layer of the dogfish stew. Repeat to make 3 plantain layers per serving.

10. 10

    Finish each mille-feuille with a spoonful of ají dulce aioli on top or on the side. Serve hot or warm.

11. 11

    If you want to reheat before serving, place the assembled portions in the oven at 180 °C / 350 °F for 8 minutes, and add the aioli only at the end.