In this opportunity, I want to share with you the recipe of the Chucho Cake, typical dish of the Nueva Esparta state. Its elaboration is based on forming layers like a pastiche, with the difference that it has the oriental touch because its main ingredient is the flesh of a fish called Chucho (similar to Mantaraya). What makes this dish different is the combination of the sweet with the salty, an exquisite mixture that disturbs the palate.

Source: http://elnavegao.com.ve

I learned this typical dish from my grandmother Antonia Alfonzo (†), who was a chef at the legendary Restaurant "Chef David", a gastronomic place that was very popular with tourists who visited the island of Margarita in the 70s.

Own source

It should be noted that the renowned and prominent Chef Rubén Santiago, who stands out as an entrepreneur in the gastronomic sector of Margarita Island, is the author of this delight that conquers the palate of Margariteños and foreigners.

In the photo, Rubén proudly shows his creation
Source: http://ReporteConfidencial.com

RECIPE FOR EIGHT (8) PEOPLE

Next I specify the ingredients that you must acquire and the complete process for its preparation:

FOR THE GUISO

2 kilograms of Chucho
2 onions
6 or 8 sweet peppers
4 cloves of garlic
1 paprika
Coriander
Salt and pepper to taste
Cumin
Color or onoto (in Isla de Margarita it is called achiote).
Vegetable oil.

FOR BECHAMEL SAUCE

50 grams of wheat flour or cornstarch
60 grams of margarine
500 ml of whole milk
Salt to taste
Striped onion
Pepper to taste
A pinch of nutmeg

TO ASSEMBLE THE CAKE

4 ripe bananas
Oil for frying bananas in large slices
Bechamel sauce
125 grams Mozzarella cheese
125 grams of Parmesan or Pecorino cheese

PREPARATION OF THE GUISO
First you must wash the fish very well, then cook it in a pot with enough water.
When the fish has a soft consistency, remove from heat, take it out of the water and let it cool.
Once cold, remove the skin and cartilages, leaving only the pulp of the meat.
We crush the meat, we extract all the water by compressing it with our hands and we reserve it.
In a large pan, place oil and fry the seasonings (garlic, onion, red pepper, paprika and cilantro), over low heat for five minutes; Incorporates salt, pepper and cumin. Add the fish, stir well until stuffed with sofrito, cover and leave on fire for 15 additional minutes.
Let cool to then put together the Chucho Cake.

REPAIR FOR BECHAMEL SAUCE

First you must melt the margarine over low heat, add the wheat flour and stir until you have a homogeneous mixture, let it cook for 2 minutes, stirring constantly, until bubbles begin to emerge.
Add the milk little by little, stirring constantly to avoid lumps forming.
When thickened, you should season it with salt, pepper and nutmeg, cooking on low heat for seven or eight minutes, until it reaches boiling and then remove it from the heat.

HOW TO ASSEMBLE THE CHUCHO PASTEL

Place margarine or oil in a refractory mold.
You start the process with a layer of slices, followed by a layer of fish, béchamel sauce, and so on, until you put the cake together,
When finished, place a layer of Mozzarella cheese and grated Pecorino cheese to gratinate the top of the cake.
Bake for 30 minutes at 180º C; let it cool and enjoy this margariteña delight.

TIPS

Try to buy fresh fish.
You should ask them not to sell the fin, since this part of the mongrel does not have much pulp.
If you do not get Chucho, you can buy Raya, Cazón or any fish that can be crushed.
Choose bananas that are well ripe, almost gone.
You can serve with rice or cassava.

NUTRITIOUS PROPERTIES

Very low fat content
Includes all essential amino acids.
Provides vitamins (A, B2, B3, B6 and B12).
Stimulates the production of sex hormones
Minerals, potassium, phosphorus and magnesium are those that are present in greater quantity.

Source: http://mezclaingenio.com.ve

GASTRONOMY MARGARITEÑA: PASTEL DE CHUCHO