Tamarind Hollandaise over Tilapia with mashed Chestnuts

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The buttery sweet/sour flavor of the sauce actually was pretty good over the fish.  I sweetened it up a bit with date paste.

What was the star of the plate, though, was the mashed  chestnuts.  Very simply prepared ... steamed for about 45 minutes, then mashed ... a bit of salt, pepper, and nutmeg, that's all.  Of course it was a lot of work to get the chestnut meat out of the shells. 
source: How to peel chestnuts
About 20% of the nut meats will fall out of the shell and pellicle when they are removed from the boiling water.  The rest will easily removed with a chestnut knife.
Don't believe it!  None of the shell or pellicle came away "easily".  Oh well, either i can't follow instructions or this only works with really fresh chestnuts.  But the chestnuts were delicious enough to merit another try.  Too bad denise won't try it ... it would be great for Thanksgiving.

Tags

  1. tamarind
  2. hollandaise
  3. tilapia
  4. chestnuts

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