Salmon With Four Options

Salmon With Four Options
Salmon With Mashed Peruvianingredients:
½ pound of fish ( salmon) cut into files orpainted, whiting , flounder , sea bass or fish of your choice
seasoning:
1 teaspoon ( tsp) salt1 teaspoon ( tsp) grated ginger1 spoon ( soup) of hot sauce" Never put garlic draws out the flavor of the fish "
other Ingredients1 tablespoons (soup ) of butter with 1 tablespoon of 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 pepper sauce and ginger .
I - Option :In a nonstick skillet or a griddle to grill the salmon fillets with the skin of the two equal sides .
In another pan heat the butter then add the capers ,sauté for 30 seconds .
II - Option :* Do not put any salt and seasoning on the fish . *In a large baking dish make a bed of coarse salt as follows:Place on baking sheet one (1 ) inch of coarse salt , over the whole salmon .Cover the fish with the remaining salt.The total is coarse salt 1 pound .III - Option :Make a sauce with onion, 1 leek , 5 tomatoes peeled and seeded , 1 red pepper , 1 yellow and ½ green pepper , After the sauce ready, add 1 cup of chopped parsley and chives before serving sprinkle sliced thin.Cook the salmon in the sauce until it is well doneIV - Option :Salmon Stew :Place a pan of each ingredient layer below.Merging with the salmon and finally 1 glass of coconut milk500 ml to 1 liter . Leave on low heat until everything is well done1 large onion, thinly sliced ​​1 red bell pepper into thin slices , do the same with 1 yellow pepper and one green. If you want you can put 1 leek white part only , cut into thin slices ½ cup corn oil.If you want you can put 1 tablespoon of palm oil , is (optional )
Puree 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 cassavaMethod 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 passing through the juicer or food processor
In a medium saucepan place the squeezed cassava , butter , bring to heat, stirring constantly .
Add milk gradually until thoroughly consistent , orto hold the bottom of the pan .
  Mode of Service :Place fish on a platter , scatter over the capers ,parsley , chives and mint .
Can serve individual , model puree as " queneles "( Queneles is shaping the dough with the aid of 2 spoons (soup )
Then put the steak on the side .
Garnish with mango balls , made ​​with the Bolas .Tomato , and lettuce leaves on a plate corner.

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