Roasted Tainha Stuffed with Fruits and Vegetables + Photos
Notice:
Before serving, remove the cotton rope, cutting with a pair of scissors.
Ingredients:
1 whole large bowl, open at the back
Spice:
1 tablespoon salt or to taste
2 tablespoons strawberry (optional)
1 pepper girl finger, without seeds and without ribs minced, (optional)
If you want to season with salt only.
1 sprig of rosemary.
"NEVER PLACE GARLIC IN BREAST LOSE TASTE"
Fruits:
1 large, thick pineapple, cut into regular slices.
2 to 3 boxes large strawberries cut into thick slices.
How to prepare the mullet:
Wash the entire size in running water.
Season with salt, dill, and pepper. Rosemary leave in rest for 1 (one) hour, inside the refrigerator, covered with a dish cloth, or tuperware with lid
Filling:
300 grs. Cornmeal, or what you need
200 grs. Fish cooked with salt, or shrimp, crab, crayfish.
100 or 200 grs. Of mushrooms in canned, drained and washed sheets
1 stalk of celery, finely chopped
1 garlic only pore white
1 large onion, finely chopped
1 plate of raw short dinnerware, or asparagus (optional)
1 can of corn drained and washed (optional)
1 cup (tea) of green olives
1 red pepper hash
1 handful of sauce with chopped stalk
3 tablespoons corn oil
1 or 2 boneless fried mullet roasted (optional)
Method of preparation of the filling:
In a large hunt fry in the oil the onion, the pork, the pork, the pod, until it remains al dente, add the corn, the chile, the mushroom, the fish, the eggs go frying and dripping warm water until Are almost Cooked, finally the olives and chopped sauce, add the salt to pepper.
Add the cornmeal slowly and slowly until reaching the desired point, if you stay very dry add oil or water, if you get very wet, add more cornmeal.
The filling is very moist.
How to fill the mullet:.
Place the carving on a meat board, open it in the back, place the stuffing tightly, garnish with a barbecue stick (the mullet is thick), or tie with cotton thread, "wet the cotton in the oil".
Spread the mullet with butter to not dry,
Pass the fish already filled to the shape, covered with foil.
Oven 180 º C for 25 'to 30' minutes.
Open the oven and keep control, not to roast too much, that is left dry.
How to Serve the Mullet:
Recapping:
Before serving, remove the cotton rope, cutting with a pair of scissors.
Serve with pineapple and caramelated (glazed) strawberries.
Accompany salad with lettuce, tomato and onion, chopped cabbage.
How to Caramelize the Pineapple:
Place the pineapple slices and strawberries in a frying pan with hot oil, fry for a few minutes clear enough sugar left to caramelize, or (fructose powder). Fructose is the diet.
Be careful not to let go of the point that bitter caramel.
Wash the roasted egg, season with salt only, cut into small pieces.
Pass in the wheat flour, or in the cornmeal, to beat to remove the excess.
Fry fish eggs with oil. On a very high hunt that sneezes a lot, turn and fry on the other side.
Use the long cable fork.
Use cooked crawfish to place on lettuce salad, tomatoes and onion. Cut the belly that is hard with a pair of scissors.
If desired, you can roast the whole cutout and the farofa and the salad serve separately.
Notice:
Before serving, remove the cotton rope, cutting with a pair of scissors.
Ingredients:
1 whole large bowl, open at the back
Spice:
1 tablespoon salt or to taste
2 tablespoons strawberry (optional)
1 pepper girl finger, without seeds and without ribs minced, (optional)
If you want to season with salt only.
1 sprig of rosemary.
"NEVER PLACE GARLIC IN BREAST LOSE TASTE"
Fruits:
1 large, thick pineapple, cut into regular slices.
2 to 3 boxes large strawberries cut into thick slices.
How to prepare the mullet:
Wash the entire size in running water.
Season with salt, dill, and pepper. Rosemary leave in rest for 1 (one) hour, inside the refrigerator, covered with a dish cloth, or tuperware with lid
Filling:
300 grs. Cornmeal, or what you need
200 grs. Fish cooked with salt, or shrimp, crab, crayfish.
100 or 200 grs. Of mushrooms in canned, drained and washed sheets
1 stalk of celery, finely chopped
1 garlic only pore white
1 large onion, finely chopped
1 plate of raw short dinnerware, or asparagus (optional)
1 can of corn drained and washed (optional)
1 cup (tea) of green olives
1 red pepper hash
1 handful of sauce with chopped stalk
3 tablespoons corn oil
1 or 2 boneless fried mullet roasted (optional)
Method of preparation of the filling:
In a large hunt fry in the oil the onion, the pork, the pork, the pod, until it remains al dente, add the corn, the chile, the mushroom, the fish, the eggs go frying and dripping warm water until Are almost Cooked, finally the olives and chopped sauce, add the salt to pepper.
Add the cornmeal slowly and slowly until reaching the desired point, if you stay very dry add oil or water, if you get very wet, add more cornmeal.
The filling is very moist.
How to fill the mullet:.
Place the carving on a meat board, open it in the back, place the stuffing tightly, garnish with a barbecue stick (the mullet is thick), or tie with cotton thread, "wet the cotton in the oil".
Spread the mullet with butter to not dry,
Pass the fish already filled to the shape, covered with foil.
Oven 180 º C for 25 'to 30' minutes.
Open the oven and keep control, not to roast too much, that is left dry.
How to Serve the Mullet:
Recapping:
Before serving, remove the cotton rope, cutting with a pair of scissors.
Serve with pineapple and caramelated (glazed) strawberries.
Accompany salad with lettuce, tomato and onion, chopped cabbage.
How to Caramelize the Pineapple:
Place the pineapple slices and strawberries in a frying pan with hot oil, fry for a few minutes clear enough sugar left to caramelize, or (fructose powder). Fructose is the diet.
Be careful not to let go of the point that bitter caramel.
Wash the roasted egg, season with salt only, cut into small pieces.
Pass in the wheat flour, or in the cornmeal, to beat to remove the excess.
Fry fish eggs with oil. On a very high hunt that sneezes a lot, turn and fry on the other side.
Use the long cable fork.
Use cooked crawfish to place on lettuce salad, tomatoes and onion. Cut the belly that is hard with a pair of scissors.
If desired, you can roast the whole cutout and the farofa and the salad serve separately.
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