Whiting With Mashed cassava

Whiting With Mashed cassava
Ingredients:
½ pound of fish (whiting) cut into files orfish of your choice
Seasoning:
1 teaspoon (tsp) salt1 teaspoon (tsp) grated ginger1 spoon (soup) of hot pepper sauce"Never put garlic draws out the flavor of the fish"
Other Ingredients1 tablespoons (soup) of butter with 1 tablespoon oil2 spoons (soup) of capers½ cup (tea) of chopped parsley with stems½ cup (tea) green onions cut into rodelinhas2 tablespoons chopped fresh mint
How to Prepare the Fish:
Season the fish with salt and ginger and pepper sauceIn a nonstick skillet grill the steaks on both sidesequal.In another pan heat the butter then add the capers,saute for 30 seconds.
Mashed Mandioquinha:½ pound of Peruvian cuisine and passed through the wringer.½ cup of cow's milk or cream1 spoon (soup) of butter or margarine1 teaspoon (tsp) salt
2 liters of water to cook the parsnipMethod of Preparing the Puree:Wash the parsnips, place whole withshell to cook in pressure cooker for 5 'minutes.Allow to cool in the pan, peel whilehot after going through the wringer.
In a medium saucepan place the squeezed cassava, butter, lead to the fire, stirring constantlyAdd the milk gradually until thoroughly consistent, orto drop the pan.
  How to Serve:Place the fish on a platter, sprinkle with capers,parsley, chives and mint.
Can serve individual model puree as "queneles"(Queneles is shaping the dough the aid of two spoons (soup)).
Then put the steak on the side.
Garnish with mango balls, made with Bolas.Cherry tomatoes, and lettuce leaves in a corner plate.

 Decoration:2 mangoes cut into balls with Bolas30 cherry tomatoes,1 big foot lettuce washed, then dry on paper towel