This is personally, one of the dishes that bring the best memories from my childhood. It was created in the South of Chile on the island of Chiloe. Cancato is a way to cook the fish, using firm fish like Mackerel or Salmon. The Etymology of the word comes from the Mapuche language KangKatu and KangKa which mean “Roast (asado) meat’. This expression then passed to the Spanish “Canca” (asado) Roast and “Do Canca’ or (roast) and was designated for the action of roasting the fish in a live flame.
Today I will recreate this wonderful recipe in a easy and delicious way with add tomatoes, sausage and cheese seasoning with come spices and oregano.
4 Pieces (6 oz) King Salmon (substitute: Amber Jack, Grouper, Cobia)
1 Unit Dry Chorizo
1 unit Tomato slices
½ White onion Julienne
8 Slices of gouda or your favorite cheese (make sure is a good melting cheese)
Salt and Pepper to taste
Merken (you can find in specialty spice store) you can use chili flakes
4 teaspoon butter
4 tsp white wine
Fresh oregano to taste
1 Pound of baby potatoes cut in halves
Salt and pepper
Extra Virgin Olive Oil
6 Oz Butter in cubes very cold
1 bay leaves
1 tsp peppercorn
1 Cup of Chardonnay
¼ cup Heavy cream
Salt and Pepper to taste
1.- Season the salmon with salt, black pepper and merken (optional). Cut an incision in the middle of the fish and set aside while you prepare the filling.
2.- In the meantime in a small saucepan sautéed the shallot for a few seconds, add the white wine, herbs and peppercorn. Reduce the wine at slow temperature until almost see the bottom of the pan. Then add the Heavy cream and reduce by half. Then pour the butter into the cream, mixing continuously at slow heat, this will help to emulsify the sauce and bring it to warm temperature. Do not boil the sauce or it would break. Season with salt and lemon juice; strain and reserved for serving.
3.- Pre heat the oven at 375 F. Cut the potatoes in half season with salt, pepper, olive oil and oregano. Cook them in the oven until soft, around 20 minutes.
4.-On the base of a sheet pan add some cubes of butter, white wine, fresh oregano and slices of garlic. Filled the salmon in the middle with 2 slices of tomato, cheese and onion, on the top add more cheese and the chorizo display the salmon skin side down on the tray. Cook in the oven at 375 F for 8 to 10 minutes until the salmon is tender and juicy.
Serve displaying the potatoes on the base of the plate, then the fish making sure you have all the ingredient inside and on top and pour the sauce on the side. Decorates with come fennel flowers.
Note: In the middle of the cooking process of the potatoes add the Salmon in the oven so both items are ready at the same time
Recipe: Chef Andres Prussing