A fish recipe from Michoacan; usually this recipe is made with white fish from the Pátzcuaro lake from that state, but you can substitute with sea bass or red snapper. The fillets are served in a creamy sauce with squash blossom flowers and poblano chile strips, with a crepe with mushrooms.
Ingredients
* 4 fish fillets, white fish or red snapper
* 2 poblano chile sliced in juliennes
* 1 onion, sliced in rings
* 1 cup sour cream
* Squash blossoms
* 4 tablespoon canned corn kernels
* 4 crepes
* 1 and 1/2 cups fresh mushrooms
* Salt and pepper
* 1 cup olive oil
Preparation
2) Fry the mushrooms separately, seasoned with salt and pepper and when they are fried pour back the sauce with chile strips and squash blossoms.
3) In a hot pan with butter, fry the fish fillets until cooked; wrap the fish fillets in the crepe and place on each plate; pour the mushrooms and squash blossom sauce over the crepe and serve.