Chile Relleno

Serves two

For the Chiles:

• 4 fresh poblano peppers

• 7 tablespoons neutral oil (divided use)

• 1 ½ cups shredded Gouda cheese (divided use)

• 1 cup black bean purée

• ¼ cup heavy cream

• 3 tablespoons chive oil (for garnish)

For the Seafood Filling:

• 3 tablespoons neutral oil

• 7 oz small shrimp (26/30 count), peeled and deveined

• 7 oz calamari rings

• 7 oz bay scallops

• ¼ cup fresh chopped cilantro

• 2 teaspoons salt

• 1 teaspoon black pepper

• ¾ cup Chile de Árbol Sauce (see below)

For the Chile de Árbol Sauce (makes ~2 ½ cups):

• 50 dried Chile de Árbol peppers

• 1 ½ tablespoons corn oil

• ¾ cup sliced white onion

• 4 garlic cloves, chopped

• 2 tablespoons tomato paste

• ¼ cup chopped fresh cilantro

• 2 cups heavy cream

• 2 cups chicken stock

• 1 tablespoon honey

• Salt and black pepper, to taste

• 2 lbs fresh tomatoes, chopped

Instructions

1. For the sauce, sauté the Chile de árbol in oil, add onion and garlic and sweat until light brown. Add the tomato paste, tomatoes, fresh cilantro, cream and chicken stock, and bring to the boil with honey before reducing the heat.

2. For the dish, put oil in a saucepan and cook the shrimp, scallops and calamari until tender. Drain excess water.

3. Add the Chile de árbol sauce to the seafood, and then the cheese and chopped cilantro. Season with salt and pepper and leave to cool on a sheet before stuffing the poblano peppers.

4. Put a small quantity of the Gouda cheese on top of each pepper. Place the black bean purée in the middle of the plate and the Chile on the top. Add the Chile de árbol sauce to the side. Drizzle cream on top of the poblano pepper, decorating with chive oil and micro cilantro.