Lets try that mofongo one more time... Texture is more of mash rather than a pomme puree. This is sort of in between. Its about textures combined, you can't enjoy the crispness of the pork if the surrounding has too much contrast.Also, I would have just gone with pork instead of salmon. Makes no sense, does it? What's the fish doing there?Nicely done salmon though.
why put pork on top of more pork? i mean...sometimes that is called for. but this was a last minute meal and i love the fattiness of pork in the mofongo to compliment the fattiness of salmon, two different fats, at that. and you can enjoy the crispness of salmon skin that i left on the fish and it is oh so delicious. think about puerto rico. they make seafood mofongo's all the time, which can be a lot coarser than what i have here. Plus this is not a traditional mofongo. I've been toying with the idea of a dessert mofongo, but here i used maduros (sweet plantains) and i threw some coffee in there too. plus... i love the combo of salmon and maduros.
Gastronaut Jones Dinner Series: Part I Presented by Rottweiler Farm from Jorge Rubiera on Vimeo.