Flounder Stuffed With Banana and Kani Kama + Farofa

Flounder Stuffed With Banana and Kani Kama + Farofa

ingredients:
1.5 pound flounder put in

Each person eats 250-350 grams. Clean fish without tarnish.
seasonings:
1 teaspoon (tsp) grated ginger
1 tablespoon) shallow salt
1 tbsp (tablespoon) of hot pepper sauce

filling:
6 or silver nanicas bananas cut in half
coverage:
1 deep dish of grated stale bread in time
1 spoon (soup) and full of butter:
Farofa Pinion:
50 grs. chopped bacon into small cubes
1 cup (tea) of cooked pine nuts and minced
1 cup (tea) of leftover minced pork or
1 cup) chicken liver, or shredded cooked gizzards, or both together, half and half.
1 cup (tea) of grated onion or chopped washed and squeezed.
1 cup (tea) of parsley with stems chopped fine niggling
½ cup (tea) of thinly sliced ​​scallions
1 plate of cornmeal
I handful of seedless raisins
2 tablespoons (soup) of corn oil
1 spoon (soup) of shallow salt
1 chili finger lady without seeds, chopped

Way Preparing Farofa:

Fry the bacon in the oil, remove.
Pour the onion in the same fat fried bacon, leave the fire until wilted, add the pork chicken liver with crushed gizzards, make the braise, if you need hot water drip slowly. to continue cooking.
Add the pine nuts corn flour gradually and slowly, up to the point of crumbly. Finally pepper parsley and chives.
observation:
If you want you can put a dish of chopped raw kale, sauté the onion together. Serve on a separate platter.

How to Prepare Flounder:
Wash the fish, season with ginger, salt, pepper, let stand for 1 hour.

Take the seasoning dry with paper towel.

Place each fish put a board over the bananas cover with another flitch. Tie with cotton string or secure with toothpicks.

Do the same procedure with the rest of the flitch.

Place the stuffed fish on a baking sheet lined with greased aluminum paper with plenty of butter.
Brush the slices with plenty of butter, then sprinkle with breadcrumbs. (Breadcrumbs)

Bake 160 ° C for 20 'to 30' minutes, or until lightly blushing.
Once baked move to a lined platter with lettuce leaves.
II - Option:
filling:
6 through the raw cut banana
6 strips of kani kama placed in the middle of the strips of banana.
Accompanies cooked and seasoned only with salt whole potatoes.
Raw salad of finely chopped endive or watercress or arugula
Note:
Can substitute halibut or sea bass for hake.