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Chef Felipe Gaytan, Rustico
This recipe appeared in the August/September 2019 issue of el Restaurante magazine.
When Felip Gaytan left his hometown of Ciudad Victoria, Tamaulipas, Mexico, he couldn’t have imagined how far his journey would take him or how many restaurant kitchens he would call his career home.
From the Sheraton Hotel in South Padre Island Texas, where he landed at age 19, to the Hilton Palacio Del Rio in San Antonio, to Via Real Restaurant in Irving, Texas, to a stint working with Chef Dean Fearing at Dallas’ Mansion on Turtle Creek, Gaytan honed his culinary skills. He won many awards along the way, and even received a proclamation from the Texas Governor Rick Perry for launching the Flavors of Passion Award in 2009, the first event created to honor Latino chefs.
But there was always one goal in mind: to showcase his culinary talents at a restaurant he owned. It is a goal Gaytan has realized twice: first when Ceviche Truly Mexican and Seafood restaurant debuted in Durant, Oklahoma in December 2011, more recently when he opened the doors to Rustico in Denison, Texas in May 2017.
“After all ups and downs we had made it to our second anniversary,” says Gaytan, who recently shuttered Ceviche Truly Mexican and Seafood to focus all efforts on Rustico, where the menu a features the chef’s take on regional Mexican cuisine.
That “take” includes several ceviches, tacos, and entrees including Cabrito en Barbacoa, Steak Monterrey, Camarones en Poblano Pesto, and the best-selling Key Lime Marinated Salmon.
“The salmon has been the number one dish on our menu— it is the dish that makes our customers come over and over again,” Gaytan says of the dish he created after a trip to Mexico. The fish is served over cilantro mashed potatoes and tatuma-spinach guizo (Mexican squash and spinach) with mango-chile serrano chutney.
“During one my trips to my home town Ciudad Victoria, I visited a mango farm and after I tasted the delicious mango with a very distinguished sugar aroma and flavor I felt that it would be an amazing combination of this wonderful fruit and some chiles. That was why I created this recipe—without a doubt, it had really unique layers of flavors!”
Key Lime Marinated Salmon over Cilantro Mashed Potatoes and Tatuma-Spinach Guizo with Mango-Chile Serrano Chutney
Makes 3 servings
The Salmon
3 salmon fillets
Leave skin salmon fillets. Squeeze half a key lime onto each filet and sprinkle with kosher salt. Set aside for 3 minutes. When ready to cook, heat oil in sauté pan and place salmon, skin side up, in pan. Sear, flip fillet over, then cook in oven for approximately 8 minutes (until medium-well done).
The Cilantro Mashed Potatoes
5 Yukon butter potatoes, boiled
1 roasted chile poblano, seeded and deveined
½ bunch cilantro
1 c. hot milk
2 T. sour cream
2 T. unsalted butter
In a blender, place chile poblano, cilantro and milk. Put boiled potatoes in a large bowl, mix in the sour cream and unsalted butter, then little by little add the mixture from the blender to control the consistency. Season with kosher salt. Set aside.
The Tatuma-Spinach Guizo
1 tatuma squash, sliced
2 sliced red onion
Fresh spinach
4 pieces julienned red bell peppers
½ cup heavy whipping cream
3 T. queso fresco
In sauté pan, heat oil. Add 1 sliced tatuma squash, onions, bell peppers and saute for a few minutes. Add spinach until wilted, then add dream, reduce and add queso fresco. Season with salt. Set aside.
The Mango-Serrano Chutney
1 qt. mango puree
2 shallots
2 sliced yellow onions
Small piece of ginger
2 chiles serranos, chopped
2 mangos, in pieces
1 spring fresh thyme
In sauce pan, heat oil and add all ingredients except mango puree and mango pieces and sauté for 3 minutes. Simmer mangos and puree in medium heat for about 12 minutes. Place mango sauce in blender and strain; bring back to pot and adjust consistency by using slurry (cornstarch and cold water). Reserve. Season with kosher salt, fresh squeezed key lime juice and 2 drops of rice vinegar. Garnish sauce with diced mango, cilantro,f inely chopped, minced serranos and minced red onions.
The Shoestring Carrots:
Julienne very fine strings of carrot after they’ve been peeled. Place in seasoned flour and coat carrots. Fry carrots at 350 oil for 5 seconds and remove from fryer and reserve.
To plate: Place a spoonful of potatoes in center of the plate. Add the guizo, then top with salmon fillet. Spoon chutney over the salmon, then garnish with fried shoestring carrots.
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