Lunchbreak: Salmon with mole mashed potatoes prepared by De Noche Mexicana chef Antonio Del Real

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Chef Antonio Del Real

De Noche Mexicana
2710 N. Milwaukee Avenue
(773) 289-4274

De Noche Mexicana’s Salmon with Mole Mashed Potatoes

Salmon Filet
Season filet with salt and pepper. Heat pan to medium-high heat with a Tablespoon of oil. Sear 3 minutes on each side until filet is firm or cooked to desired temperature.

Mole Mashed Potatoes

Boil potatoes until cooked and mash them with hand masher or mixer. Add 1/2 Tablespoon of mole sauce and 1/2 Tablespoon of heavy cream, per potato. Combine potatoes, mole, and heavy cream – salt and pepper to taste.

Spinach Garlic Sauce

1/2 medium red onion, finely chopped
1 teaspoon black pepper
1 bay leaf
1/2 quart heavy cream
1/4 gallon of whole milk
2 roasted garlic cloves
1/2 sprig of thyme

Bring to boil and simmer for 15 minutes. Slowly add a Tablespoon of corn starch to make sauce thicker, as needed. Once sauce is cooked add 2 cups spinach and cook until wilted.

Mole sauce

3 oz dried chile pasilla chiles
2 oz dried chile guajillo chiles
8 oz dried chile ancho chiles
1/2 cup sesame seeds
1/2 cup almonds
1/2 cup pumpkin seeds
1/2 cup walnuts
1/2 cup peanuts
9 oz chocolate
6 garlic cloves
1 onion
1 bolillo roll
3 tostadas
2 plantains
1/2 cup sugar
1 cinnamon stick
1 star anis
1 and half can peeled tomatoes
6 cups chicken stock

Toast the dry chiles in a dry pan. Toast roll in a different pan. Add all of the other remaining ingredients except for chocolate and cook on medium heat in a different pot.  Once the tomatoes are caramelized, blend with bread and dried chiles. Add sauce to a saute pan and add chocolate cook on medium high heat with a little vegetable oil.

To Plate:
Add 1/2 cup of spinach garlic sauce, cooked salmon filet, 1/4 cup of mole mashed potatoes, small handful of mixed greens and 6 tortilla chips on top.