Bobby Flay's Tostones with Salmon Tartar and Avocado-Chipotle Relish
Bobby Flay's Tostones with Salmon Tartar and Avocado-Chipotle Relish requires approximately 2 hours from start to finish. This recipe makes 4 servings with 758 calories, 27g of protein, and 52g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. Not It works well as a pricey main course. A mixture of dijon mustard, cilantro, chipotles, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the plantains you could follow this main course with the Plantain Cake with Avocado Buttercream as a dessert. It is a good option if you're following a gluten free and pescatarian diet.
Instructions
Heat oil in a heavy frying pan to 325 degrees F.
Add the plantain quarters in 3 batches and fry until soft, about 2 minutes per side, turning once.
Transfer to a paper towel-line plate with a slotted spoon to drain. Repeat with the remaining plantains.
Heat the oil to 375 degrees F. Using a tostone maker, tortilla press, meat pounder or other heavy object, flatten each plantain slice until 1/8 inch thick. Fry the tostones until crisp and golden brown, about 1 minute per side.
Sprinkle immediately with salt.
Combine all ingredients in a medium bowl and season with salt and pepper to taste.
Place avocados, chipotle and lime juice in a medium bowl and mash with a fork until almost smooth, but some texture remains.
Add the creme fraiche and fold until almost combined (should have a marbled appearance) and season with salt and pepper to taste
Place a heaping tablespoon of salmon tartar in the center of each tostones and top with a teaspoon of avocado-chipotle relish.
Garnish with cilantro leaf.