Stuffed Flounder and Pineapple Farofa

Stuffed Flounder and Pineapple Farofa
Ingredients:
1.5 kg of sole in slices
Spices:
1 teaspoon grated ginger
1 tablespoon of dessert) shallow salt
1 tablespoon of pepper sauce
Filling:
6 bananas nanicas or silver cut in half
Roof:
1 plate bottom of roughly grated bread
1 tablespoon full of butter
Crumbs:
50 grs. Chopped bacon in small cubes
1 cup cooked and crushed pine nuts (optional)
1 cup (tea) leftover pork chopped or
1 cup of cooked chicken liver or cooked gizzard Can be half a half. (optional).
1 cup of grated or minced onion
1 cup (tea) minced parsley, finely chopped
½ teaspoon finely chopped chives
1 bowl of cornmeal
I handful of raisins without seeds
2 tablespoons corn oil
1 tablespoon of salt
1 finger pepper of seeded minced seed
How to Prepare the Farofa:
Fry the bacon, remove.
Pour the onion into the same fat that fried the bacon, leave on the fire until wilting, add the pork or chicken liver with the crushed gizzard, braise again if you need to add some hot water. Or a little oil to continue braising.
Add the pine nuts to the cornmeal slowly and slowly, until the point is farofa.
Finally the pepper the parsley and chives.
Note:
If you want you can put a dish of chopped raw cabbage, sauté along with the onion.
Serve on a separate platter.
How to prepare the sole:
Wash the fish, season with ginger, salt, pepper, let stand for 1 hour.
Remove from the seasoning to dry.
Place each fish stand on a board, over the bananas cover with another fish stand.
Do the same procedure with the rest of the fish.
Place the stuffed fish in a buttered baking sheet.
Brush with plenty of butter, then sprinkle with breadcrumbs.
Bake at 160 º C for 20 'to 30' minutes, or until lightly colored.
After roasted pass to a platter lined with lettuce leaves.
II - Option:
Filling:
6 raw bananas cut in half
6 strips of kani kama placed in the middle of the banana strips.
It accompanies whole potatoes cooked and seasoned with salt only. And raw salad of finely chopped tomato.