El pastel de chucho es elaborado a base de la pulpa del pescado chuchu. Es un plato típico de Venezuela. Es una receta deliciosa y tradicionalmente se prepara en semana santa, este plato se acompaña con tajadas de plátano, ensalada y arroz, se puede servir frio o caliente.
500g de chucho
1 cebolla grande cortadita
6 dientes de ajo machacados
1 ramito de cebollín cortadito
1 rama de ajoporro cortadito
1 ramito de cilantro cortadito
1 pimentón rojo cortadito
½ pimentón verde cortadito
½ pimentón amarillo cortadito
2 tomates maduros bien cortaditos
1 taza de vino tinto
Alcaparras picadas al gusto
Aceitunas rellenas cortadas (laminadas)
Pasas al gusto
Comino al gusto
Sal
Pimienta al gusto
Aceite
Para montar el pastel:
1kg de papas cozidas, peladas y rebanadas
1 docena de huevos batidos
2 cdas de harina de trigo
1 cucharadita de sal
6 plátanos muy maduros fritos en tajadas
En una olla grande, agregue un poco de aceite y saltee la cebolla, cebollin, ajoporro, pimentón y cilantro, agregue el pescado, cocine un poco y añada los tomates triturados, agregue el vino deje hervir y seguidamente agregue las aceitunas, pasas y alcaparras, deje cocinar a fuego lento hasta que seque un poquito y estará listo el pescado.
Bata los huevos, agregue las 2 cucharadas de harina y la cucharadita de sal y bata hastacon insistencia. Aparte enmantequille un molde hondo.
Comience haciendo una cama de papa y esparza una capa de pescado, luego plátanos fritos y un poco de huevos batidos con la harina y sal, repita el proceso hasta culminar la última capa con huevos batidos. Lleve al horno a 250ºc hasta que el huevo enduresca, cocine y dore, aprx 30 minutos, deje reposar y sírvalo frío o caliente.
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Se lleva tiempo en hacerlo, pero es delicioso acompañado con una arepa y aguacate.
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Lo certifico. Este pastel es muy rico.
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