Painted Stuffed II Options

Painted Stuffed II Options
ingredients:
1 painted large, or two small (1 kg each), or bass
1 tablespoon (soup) filled with butter or margarine.
Spices:
20 grams. salt for each kilo of fish, equivalent to a tablespoon (heaped tea or
1 tablespoon (soup) fish sauce
1 tablespoon (coffee) black pepper or red pepper sauce
1 tablespoon (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 (tea) of cachaça (rum), only to wash the fish.
Filling
300 grams. of minced fish meat or
crab meat, crab and chopped shrimp or lobster.
150 grams. of canned mushrooms washed sliced ​​or background artichokes sliced ​​hearts of palm, asparagus.
2 large tomatoes peeled, chopped without seeds kid.
1 cup (tea) of grated onion or minced
1 leek, white part only, cut into thin slices
1 stalk celery shaved, 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 roll stale, wet in milk and squeezed or
1 grated hard roll.
salt and pepper moderate
4 tablespoons corn oil, butter or
1 can cream without serum
1 tablespoon (soup) of wheat flour
2 to 3 tablespoons (soup) olives cut into thin rodelinhas
Other Ingredients:
1 or 2 tablespoons capers to put over the plate ready
3 tablespoons (soup) of salsa with chopped stem.
1 tablespoon (soup) chopped chives
2 lemons cut into pieces See below
How to prepare the fish:
Take the central spine of the fish, detaching it with the help 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, only the meat.
Wash the fish in running water, leave in rum for 30 'minutes to take the strong smell of fish.
Rinse again under running water, then season with salt, pepper, white wine and fresh herbs.
Allow to stand for an hour in the seasoning, in the refrigerator.
Mode Prepare the filling:
In a large saute pan with oil the meat of the fish or crab, without being frozen, with tomatoes, onion, salt pepper mushrooms.
In another pan, saute the celery until softened, for five minutes, add the leeks and make the sauté.
Then add the ingredients of the two pans, which are:
The flesh of the fish already cooked braised with celery, sliced ​​mushrooms, tomatoes onion, sour cream and lastly the flour dissolved with a little water.
Bring to heat until thickened.
Once ready add the chopped parsley and chives and capers
Fill painted, sew, or secure with toothpick the belly of the fish
Grease the fish, basting with butter.
Place the fish on slices of crusty bread or slices of raw potatoes, not sticking to the pan
Average preheated oven 180 ° C for 15 'minutes
accompaniment
Saute potatoes or fine baked potatoes, broccoli spent in butter with salt.
Sprinkle with plenty of chopped parsley, salt and olive oil
Accompany cress salad with onions into thin slices, cherry tomatoes or red .pimentão to smithereens
shaped white rice.
Fruits balls:
Separated Place the balls of fruit, made with boleador: papaya, mango, watermelon, melon, apple (with lemon juice to not darken).
Serve four different balls on each plate
Note:
Do not put garlic in fish and also shellfish, which takes away the flavor
Their.
II - Option -
You can serve over painted slivers of almonds and white sauce
White sauce:
2 cups of cold cow's milk or coconut milk or half and half
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) of butter
Way of preparing:
Melt the butter, add the flour mix well by 8 'minutes.
Then go gradually putting the milk until end
If you do not practice, toss out the fire.
Then go back to the fire to finish cooking
You can replace half the milk for cream in box. Note:
Lemon juice is to be placed over the baked fish.
Each person puts necessary. It (optional).
You can replace painted for other fish you prefer.