Mullet With Sauce, Pirão, roe and Fruit + Photos

Mullet With Sauce, Pirão, roe and Fruit + Photos

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 (optional)
1 pepper finger girl without seeds and without the finely chopped ribs
fruits:

1 large cantaloupe or papaya cut into small pieces or ball.
Make balls with boleador
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 to 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) of chopped shallots, thinly sliced
1 tablespoon (soup) of fresh ginger grated
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 spearing India
1 piece of cinnamon stick.
2 branches of celery whole
1 garlic pore dark part that remains of the sauce
1 packet of parsley and whole green onions washed
1.5 liters of cold water
1 tablespoon (soup) shallow salt
Other ingredients:
Approximately 300 to 500 grams. cassava flour
For each 250 ml beaker of liquid put a spoon (soup) full of manioc flour.
Wet cassava flour with cold water until it is well soaked
How to prepare the 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 a dishtowel or Tuperware with lid
In a large, wide saucepan place the oil, celery, the leek and onion, fry for 5 'minutes, add the tomatoes peeled and chopped without seeds.
Cook the sauce until the tomatoes come apart.
If you want to make two large pans and wide
Distribute folded mullet a side by side so that they are covered with sauce.
Leave cooking over low heat for 15 '20' minutes, then turn folded carefully to cook the other side for 15 'minutes.
Mode Prepare the broth of Pirão:

Make broth mush before cooking the fish
Place in a pan of water (2 liters) pieces and the head and fish scraps, and the raw ingredients that are tomatoes, celery, garlic, portion, onions, whole, the parsley, bay leaves and other ingredients.
Leave on heat 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.
How to prepare the Pirão:
For each broth cup strained 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 left much juice after cooking, remove the excess and keep a strained Tuperware with lid in the freezer for another opportunity.
Place in a large pot and large the strained 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 until thoroughly cooked, like polenta soft.
If you have difficulty, remove the pan from the heat to mix the cassava flour, then turn are fire stirring for 20 'minutes, or until 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 10 'minutes.
Before serving add the chopped parsley.
Serve on a separate platter.
** After the mush has cooled it gets harder **

Note :
The mush has to be well done, if you can put a little pepper broth, to taste.
Mode of Serving Mullet:
Place dish in one or two slices of mullet, over the sauce.
Across the mush and slices of caramelized pineapple.
The melon or papaya separate serve as dessert.
If you can follow green salad at will, or cooked vegetable.
Caramelar mode 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.
How to Prepare the roe (caviar) Tainha
Wash the eggs, season with salt only, cut into small pieces.
Pass 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.
Notice:
If you can replace the tomatoes for homemade or processed tomato sauce.
If you use the industrialized diluted with 3 cans of water, bring to heat until reduced by half