Accompany salmon mousseline of parsnip IV options:

Accompany salmon mousseline of parsnip IV options:

I Option Grilled
II roast with salt bed
III with vegetable sauce
IV salmon stew

ingredients:
½ kilo of fish (salmon) cut into files or
painted, whiting, sole, sea bass or fish you prefer

Seasoning:

1 teaspoon (tsp) salt
1 teaspoon (tsp) grated ginger
1 tablespoon (soup) pepper sauce
"Never put garlic that takes away the taste of the fish"

other ingredients
1 tbsp (tablespoons) butter 1 tablespoon oil
2 tablespoons (soup) of capers
½ cup (tea) of chopped parsley with stems
½ cup (tea) of green onions cut into rodelinhas
2 tablespoons chopped fresh mint

How to prepare the fish:

Season the fish with salt and ginger and chili sauce.

I - Option:
In a nonstick skillet or on a griddle grill the salmon fillets with the skin of the two equal sides.

In another pan heat the butter add the capers,
fry for 30 seconds.

II - Option:
* Do not put salt and no seasoning on the fish. *
In a large roasting pan make a thick salt bed as follows:
Place on baking sheet 1 (one) cm of coarse salt, over the whole salmon.
Cover the fish with the remaining coarse salt.
The total coarse salt is 1 kilo.
III - Option:
Make a sauce with onion, 1 leek, 5 tomatoes peeled and seeded, 1 red pepper, 1 yellow and ½ green pepper, then the ready sauce, add 1 cup chopped parsley and before serving sprinkle green onions cut into slices thin.
Cook the salmon in the sauce until it is well done
IV - Option:
Moqueca De Salmon:
Place a pan of each ingredient layer below.
Interweaving with salmon and last 1 glass coconut milk
500 ml to 1 liter. Leave on low heat until everything is well cooked
Put on layers:
1 large onion, thinly sliced
3 peppers and 1 red, 1amarelo 1verde and cut into thin slices.
If you can put 1 leek only the white part, cut into thin slices and ½ cup of corn oil.
If you can put 1 tablespoon palm oil, it is (optional)
Acompanhemnto:
Mashed Manioc:
½ kilo of peruvian cuisine and passed through the wringer.
½ cup of cow milk or cream
1 tablespoon (soup) of butter or margarine
1 teaspoon (tsp) salt

2 liters of water to cook peruvian
How to Prepare the puree:
Wash the parsnips, place whole with
peel for cooking in pressure cooker for 5 'minutes.
Allow to cool in the pan, peel while
hot after passing through the wringer or processor

In a medium saucepan place the squeezed cassava, butter, take the heat, stirring constantly.

Add the milk gradually until it consistent, or
drop to the bottom of the pot.
You can change the puree by mousseline of parsnip
Serve mode:
Place the fish on a platter, sprinkle over the capers,
parsley, chives and mint.

Can serve individual, model puree as "queneles"
(Queneles is shaping the dough with the help of 2 spoons (soup)

Then place the fillet side.

Garnish with mango balls, made with boleador.
Cherry tomatoes and lettuce leaves on a plate corner.

 Decoration:
2 sleeves cut into balls with boleador
30 cherry tomatoes,
1 Big Foot lettuce washed, then dry on paper towel
accompaniment
Muslin Manioc

400 or 500 grams. cooked and peeled parsnip
1/2 cup (tea) box of cream, or fresh
1 teaspoon (tsp) salt
1/2 cup (tea) of oil, or corn oil
Way of preparing::
Beat in blender baked parsnip, cut into slices with the cream and salt until a uniform mass.
Turn on the blender, add the oil gradually and slowly to finish .. Beat until mayonnaise point gets a .homogêneo cream.
Place in a bowl, take curdling .. (optional)
Can serve then.
Note:
You can make potato mousseline, cassava, cassava (parsley potatoes) sweet potatoes and other tubers.