INGREDIENTS:
- Azero Steelhead belly (toro), skin removed
- Reserved steelhead skin (from filleting)
- Cornstarch
- Neutral oil (for deep frying)
- Flat-leaf parsley leaves, washed and well dried
- Sea salt
- Lemon zest
- Fresh mint leaves
For the Basque-Inspired Sauce:
- Olive oil
- Chile de árbol (or similar dried chili)
- Roasted garlic (sliced and toasted well)
- Apple cider vinegar
- Sea salt
INSTRUCTIONS
Prepare the Chicharrón
Thoroughly clean and dry the steelhead skin. Dehydrate in a low oven or dehydrator at about 60°C/140°F until completely dried and brittle (several hours or overnight). Just before serving, deep fry the dehydrated skin in hot oil (180°C/350°F) until puffed and crisp. Drain on paper towels; sprinkle with sea salt.
Fry the Parsley
Working in batches, fry dry parsley leaves in hot oil for a few seconds until crisp. Drain and set aside.
Fry the Toro
Cut steelhead belly into bite-sized pieces. Dredge each piece lightly in cornstarch, shaking off excess. Deep fry quickly in hot oil until golden and crisp outside but still tender within. Drain and season lightly with salt.
Assemble
Place a piece of steelhead chicharrón on each plate. Top with a crisp-fried toro piece. Garnish with fried parsley, fresh mint, and a touch of lemon zest.
Serve
Serve immediately, savoring the contrast of textures and freshness of the herbs.
