Monsefuan Cause in the Style of the Yaipén Brothers

60 min
This isn't just any cause; it's the Cause of Monsefú, an emblematic dish from northern Peru served as a snack or hearty salad. The base is a soft and tasty pressed yellow potato mass. But the magic is in everything that accompanies it: cassava, sweet potato, corn and parboiled plantain, all covered with pieces of fresh fish sealed on the grill and topped with a warm, vinegary and flavorful onion. It is a plate to put in the center of the table and enjoy in good company.

INGREDIENTES

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6
Porciones

HERRAMIENTAS

  • + Large pot.
  • + Potato press or a large fork.
  • + Large bowl.
  • + Frying pan.
  • + Cutting board and knife.
  • + Large serving platter or plate

INSTRUCCIONES

Step 1:

Cook the Bases. In a large pot with water and salt, boil yellow potatoes (with skin), cassava, sweet potato and corn until tender. In a small pot, cook the eggs for 10 minutes. Peel everything once it's cooked and manageable.

Step 2:

Prepare the Mass of Cause. Pass the hot yellow potatoes through the potato press or mash them with a fork until you get a smooth puree. Knead this puree with salt, the yellow chili paste and a good stream of oil until a smooth and homogeneous dough is left. Reserve.

Step 3:

Seal the Fish. Cut the fish fillet into medium-sized cubes. Season with salt and pepper. Heat a jet of oil in a skillet over high heat and seal the fish cubes for 2 minutes per side, until golden brown but juicy inside. Remove them from the pan and set them aside.

Step 4:

The Encebollado. In the same skillet, add a little more oil. Saute the ground garlic and sybarite for a few seconds. Add the onion and the strips of yellow pepper. Saute for a couple of minutes until the onion is shiny. Pour in the vinegar, season with salt and pepper, and give it a last stir.

Step 5:

Assembling the Fountain. It's time for the party! In a large platter, form small tortillas or bases with the pasta of the cause. Spread the pieces of cassava, sweet potato, sliced banana, corn kernels and hard-boiled egg wedges around.

Step 6:

The Final Touch. Place the sealed fish on the cause bases and the garnishes. Bathe everything generously with the freshly prepared hot onion. Garnish with a few bottija olives.

Step 7:

Let's Enjoy! It serves immediately to enjoy the contrast of temperatures. Good one!

TIPS

  • + Hot Potato: The secret to perfect pasta is to press the potato while it's still hot. This prevents it from becoming sticky and ensures a soft texture.
  • + Fish of the Day: Traditionally, this dish is made with dark-meat and tasty fish such as bonito or mackerel, but feel free to use croaker, parakeet or whatever fresh fish you find.
  • + Order Matters: When assembling the dish, make sure to put the onion at the end so that its hot juice bathes all the ingredients, enhancing their flavors.
  • To Share: This is not an individual entry. The joy of the Monsefuan cause lies in placing the fountain in the center of the table and that everyone is served as they please.