Cast Iron Ancho Glazed Collar with Chermoula Sauce  

Recipe by Chef Maylin Chavez

Ingredients:

Ling Cod Collar

1 bunch of cilantro for garnish

1 bunch of shaved radishes for garnish

¼ cup of olive oil for marinade

Juice of one lemon

Ancho Sauce    Note: You may find these chilies at your local Mexican market.

6   anchos

2 Chile moritas

8 oz. Chile water

2 oz. honey

Salt to taste

1 -tsp. of lime juice

Method

Toast ancho and morita chilies until fragrant, then add water to rehydrate the chilies. Let them sit for about 10 minutes. In a blender add all the ingredients.

Season to taste. Set aside.

Chermoula with nuts

Ingredients:

1-cup mint

 1 cup parsley no stems

1 cilantro

2-garlic clove

1-tablespoon shallot

¼ cup olive oil or more

¼ cup of toasted pistachios

1 tsp. of toasted cumin seeds

1 tsp. of Mexican saffron

  1 tsp. smoked paprika

¼ lemon juice

1 tsp. of chili flakes

 Salt to taste

 

Method

Combine all ingredients in a food processor and process until a smooth yet chunky paste is made. Feel free to add a little more juice or olive oil to incorporate and loosen the consistency.

 

For the Collar:

Season collar with sea salt, drizzle olive oil and lacquer the ancho sauce onto the collar, store in a zip lock bag and marinate for 1 hour. Pre- heat your cast iron in the oven at 500 degrees, for about 20 minutes.  Remove your collar from the zip lock bag, place collar skin side down on your cast iron and place in the oven, cook for about 15 -20 minutes depending on the size of the collar.

For plating:

This is a great accompaniment with a salad, rice dish. It’s the perfect summer dish.

To garnish, spoon chermoula sauce, fresh cilantro, radishes, squeeze of lemon.