Codfish Mousse With Fried Plantain Chips

2 Yukon Gold potatoes, peeled, diced small
1 pound fresh codfish fillet, cut 1 1/2" chunks
2 garlic cloves, thinly sliced
6 thyme sprigs, tied together
salt to taste
1 pint milk
olive oil as needed
hot sauce
4 scallions, thinly sliced

Plantain Chips;
2 green plantains, thinly sliced
Canola or corn oil for frying
salt to taste

In saucepan, layer the potatoes on the bottom. Then codfish, garlic then
thyme. Season with salt then put enough milk in just to cover fish. Bring
to a slow simmer covered with parchment paper. Simmer until fish is flaky
and potatoes are tender.
Remove the thyme bundle, drain the milk and process until smooth, in the
bowl of food processor, using enough olive oil to smooth consistency.
Season with salt and hot sauce, to taste, and stir in scallions. Serve
with plantain chips.
Plantain Chips: Heat oil to 350 degrees and fry chips in batches until
crispy. Drain and sprinkle with salt.
Yields 1 1/2 quarts mousse.


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