Whiting With Mashed Peruvian

Whiting With Mashed Peruvian


Ingredients:


½ pound of fish (whiting) or cut into files
 fish of your choice
 1 teaspoon (tsp) salt
 1 teaspoon (tsp) grated ginger
 1 tablespoons (soup) of butter with 1 tablespoon oil
 1 tbsp (tablespoon) of hot pepper sauce

 Other Ingredients


2 tablespoons (soup) of capers
 ½ cup (tea) of chopped parsley with stems
 ½ cup (tea) of sliced ​​green onions cut into
 2 tbsp (tablespoons) chopped fresh mint




 How to Prepare the fish:

 Season the fish with salt and ginger and chilli sauce
 In a nonstick skillet grill the steaks on both sides
 equal.
 In another pan heat the butter then add the capers,
 sauté for 30 seconds.

 Puree Mandioquinha:


½ pound of Peruvian cuisine and passed through the wringer.
 ½ cup of cow's milk or cream
 1 tbsp (tablespoons) butter or margarine
 1 teaspoon (tsp) salt
 2 liters of water to cook the Peruvian


Method of Preparing the Puree:


Wash the parsnips, place whole with
 bark with water for cooking in a pressure cooker for 5 'minutes.
 Allow to cool in the pan.
 Then peel the parsnips while
 hot, go through the wringer.
 In a medium saucepan place the Peruvian squeezed, butter, lead to fire, stirring constantly
 Add the milk gradually until thoroughly consistent, or
 drop until the bottom of the pan.


Mode of Service:


Place the grilled fish on a platter, scatter over the capers, parsley, chives, and mint.
 Can serve individual, model puree as "queneles"(Shaping the dough the aid of 2 tablespoons ()).
 Then put the filet side.
 Garnish with mango balls, made with boleador.
 Cherry tomatoes, and lettuce leaves in a corner of the plate.




 Decoration:


Two sleeves cut into pellets with boleador
 30 cherry tomatoes,
 1 foot wide lettuce washed, then dry on paper towel