Mullet Bunch Pirão, roe and Fruits and Vegetables + fotos

Mullet Bunch Pirão, roe and Fruits and Vegetables

Ingredients:

3 oversize mullet cut into 3 to 4 pieces each finger
Spices:
1 tablespoon (soup) salt or to taste
2 tablespoons (soup) of fresh dill
1 pepper finger girl without seeds and without the chopped ribs
Fruits:
1 large cantaloupe or papaya cut into small pieces
1 big fat pineapple.
6 dwarf bananas cut into pieces of 3 cm empanadas (optional)
Sauce:

10 large ripe tomatoes peeled and chopped without seeds
4 large onions, cut into pieces or grated
2-3 leeks only part of banking thinly sliced
4 celery stalks without the shaved leaves cut into thin slices
½ cup corn oil
1 cup (tea) chopped parsley
½ cup (tea) chopped shallots thinly sliced
1 tablespoon (soup) of fresh grated ginger
2 bay leaves (remove before serving)
For the broth Pirão:
3 fish heads cut in half remove the eyes
3 tails and some fish scraps
3 tomatoes cut into slices
2 small whole carrots
1 large onion, 4 cloves jab India
1 piece of cinnamon stick.
2 branches of celery all
1 garlic pore dark part left over sauce
1 bunch parsley and whole scallions washed
1.5 liters of cold water
1 tablespoon (soup) shallow salt

Other ingredients:

Approximately 300-500 grams. cassava flour
For each 250 ml beaker of liquid put spoon (soup) full of manioc flour.
Wet cassava flour with cold water until it is well soaked

Prepare the way of Mullet:

Wash the pieces of fish in running water.
Season with dill salt and pepper, leave to stand for one (1) hour in the refrigerator, covered with plastic wrap, or cover with Tuperware
In a large, wide saucepan place the oil, celery, leeks and the onions, fry for 5 'minutes.
Add the tomatoes peeled and chopped without seeds.
Cook the sauce until the tomatoes come apart, add the other ingredients that are missing.
If you want to do in two large pans and wide
Distribute mullet a folded side by side so that they are covered with sauce.
Leave cooking over low heat for 15 '20' minutes, then turn the slices carefully to cook the other side for another 15 'minutes.
Prepare the way of Caldo do Pirão:

Make the broth mush before cooking the fish
Place in a pan of water (2 liters) the flaps and the fish head, the raw ingredients that are tomatoes, celery, garlic, pore, tomato, whole onion, parsley, bay leaves and other ingredients.
Leave the fire cooking for 30 'to 45' minutes or until all ingredients are cooked.
Once cooked strain it through a fine sieve, discard what was inside the sieve.
Prepare the way of Pirão:

For each broth cup fish amount of manioc flour 1 teaspoon (soup).
Measure how many cups of broth will mush.
If you need to increase with a little water to complete.
If much left after broth cooked, remove the excess and keep a strained Tuperware with lid in the freezer for another time.
Place in a large pot and large the broth, so come to the boil, add gradually and slowly cassava flour dissolved in broth cold mush, with the aid of a high cable spoon, go stirring up cooking.
If you have difficulty, remove the pan from the heat to mix the cassava flour, then return fire stirring for 20 'minutes, or until it is cooked.
The point is equal to a firm polenta.
If it gets too soft add more cassava flour dissolved in water, return to heat to finish cooking for another 15 'minutes, add the finely chopped parsley.
Serve on a separate platter.
** Once cooled the mush it gets harder **
Note:
The mush has to be well done, if you want you can put a little pepper broth, change the salsa chopped fresh cilantro.

Ovas de tainha crua

Mode of Serving Mullet:

Place the dish one or two slices of mullet, over the sauce.
Across the fish sauce and slices of candied pineapple.
The melon or papaya serve as separate dessert.
If you want you can follow green salad at will, or cooked vegetable.
Caramelar so the pineapple:

Place the pineapple slices in a pan with hot oil, fry for a few minutes pour over enough sugar, leave until caramelar,
Be careful not to overcook the bitter caramel.
Prepare the way of roe (caviar) of Mullet:

Wash the eggs, season with salt only, cut into small pieces.
Skip the flour, beating out the excess.
Fry with oil in a pan and high splashing very, turn and fry the other side.
Use long-handled fork.

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