P i n t o f the R and h c and d the

P i n t o f the R and h c and d the

ingredients:

Painted one large or two smaller of (1 pound each), or gold, or fish of your choice.
1 spoonful of butter or margarine.


seasonings:

20 grs. of salt for every pound of fish, or
1 spoon (soup) of fish sauce
2 lemons, juice only
1 tablespoon (coffee) ground black pepper or red pepper sauce
1 spoon (soup) shallow fresh cilantro (optional) or
1 tablespoon (coffee) coriander seeds
2 tablespoons (soup) fresh herbs, parsley, sage, basil, mint, rosemary, coriander etc.
1 cup (tea) dry white wine
1 cup rum (brandy), only to rinse the fish.
 
R c and h and i the

300 grs. ground meat or fish
crabmeat, crab or lobster or shrimp or finely chopped
150 grs. mushroom drained and rinsed and sliced ​​pickled or bottom of artichokes or sliced ​​hearts of palm.
2 tomatoes peeled, chopped without seeds kid.
1 cup (tea) of grated onion
1 leek, white part only, cut into slices
1 stalk of celery without leaves chopped into thin slices
1 piece of lemongrass, white part only
finely chopped, as thin as possible. (She gives a great flavor)
1 stale bread roll, wet in milk and squeezed or
1 grated hard roll. Or breadcrumbs
salt and pepper moderate
4 tablespoons corn oil or butter
1 can cream without serum
1 spoon (soup) of wheat flour
2-3 tablespoons (soup) of green olives cut into thin rodelinhas


Other Ingredients:

1 or 2 tablespoons of capers to put over the finished dish
3 tablespoons (tablespoons) chopped parsley with stems
1 tbsp (tablespoons) chopped chives

How to Prepare:


Take the central spine of the fish, taking off her with the aid of a small, sharp knife, opening the belly or the back.

With scissors cut the spine, head and tail, leaving them attached to the fish, the meat only.
The above process is (optional)

How to Prepare:

Wash fish in running water, leave in cachaça by 30' minutes to take the strong smell of fish.

Rinse again under running water, then seasoning with salt, lemon pepper, white wine and fresh herbs.

Allow to stand for an hour in the seasoning inside the refrigerator.

How to Prepare the Filling:

In a large saute pan with oil the flesh of fish or crab without being frozen, with tomatoes, onions, mushrooms pepper salt.

In another pan, saute celery until softened, for five minutes, add the leeks and sauté to make.

Then add the ingredients of the two pans.

The flesh of the fish already cooked celery sautéed with mushrooms sliced ​​tomatoes onion, sour cream and the flour dissolved with a little water.

Lead to heat until thickened.

Once done add the chopped parsley and chives and capers.

Fill painted, sew or fasten with toothpick belly of the fish

Coat the fish, brushing with butter.

Place the fish on slices of crusty bread, or raw potato slices, for not sticking to the pan

Medium preheated 180 C oven for 20 'to 30' minutes depending on size of fish up to 15 'minutes if small.

monitoring

Sautéed potatoes, or baked potatoes fine, passed in butter.

Broccoli cooked in boiling water for three minutes without seasoning

Sprinkle with chopped parsley enough, salt and olive oil

Accompanying watercress salad with thinly sliced ​​onions, cherry tomatoes.
White rice or rice with frozen peas, carrot shaped pieces.


Separated Place the balls of fruit, made ​​with Bolas: papaya, mango, watermelon melon, apple (with lemon juice not to darken).

Serve four different balls on each plate

Note:

Do not put garlic in fish and also shellfish, which draws out the flavor
Them.

II - Option -

Can serve over painted chips of almonds and white sauce


White Sauce:

2 cups cold milk cow
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) of butter

How to Prepare:
Melt the butter, add the flour and mix for 8 'minutes.
Then go putting the milk gradually until finish
If not practical, mix off the heat.
Then go back to the fire to finish cooking
Can replace half the milk for cream in box.

Note:
If using frozen peas, pour in boiling water, leaving 1 'minute, drain, pour cold water with enough ice to stop the cooking.