Next time I find santa hoja leaves I will fill a dish with it but small whole huachinangos on it with olive oil and salt and pepper and bake it in the oven for 20 or 30 minutes. Will serve it with warm olive oil with lime and orange juice with some spices. I do that with celery leaves and it is very good, the santa hoja leaves should work the same way. Cannot wait to try thanks for bringing up the hojas santa leaves.
May all that juice should be reduced and thicken with a little cream, that may be good too.
Bechamel is way to strong and heavy to use with a good fish in my opinion, unless of course the fish is not fresh then one puts lots of it on it!
The babana leaves are also a good idea, I wll have to try that method as well .
Thanks for the ideas.
(This post was edited by Hound Dog on Jul 30, 2010, 8:26 AM)
Post edited by Hound Dog
(Veteran) on Jul 30, 2010, 8:26 AM