P i n t o f the R and h c and d the

P i n t o f the R and h c and d theIngredients:
Painted 1 large or two small (1 pound each), or bass1 spoonful of butter or margarine.

Seasonings:
20 grs. salt for every pound of fish or1 spoon (soup) of fish sauce2 lemons, juice only1 tablespoon (coffee) black pepper, and red pepper sauce1 spoon (soup) shallow fresh cilantro (optional) or1 tablespoon (coffee) coriander seeds2 spoons (soup) fresh herbs, parsley, sage, basil, mint, rosemary, coriander etc..1 cup (tea) dry white wine1 cup rum (brandy), only to wash the fish.
  R c and h and i the
300 grs. ground meat or fishcrab meat, shrimp or crab or lobster or finely chopped150 grs. canned mushrooms sliced ​​artichokes or fundSliced ​​or palm.2 tomatoes, peeled, seeded, chopped kid.1 cup (tea) of grated onion1 leek, white part only, cut into slices1 stalk celery without leaves chopped into thin slices1 piece of lemongrass, white part onlyfinely chopped, as thin as possible. (She gives a great flavor)1 stale bread roll, soaked in milk and squeezed or1 roll grated hard.moderate salt and pepper4 tablespoons corn oil or butter1 can cream without serum1 spoon (soup) of wheat flour2-3 tablespoons (soup) of olives cut into thin rodelinhas

Other Ingredients:
1 or 2 tablespoons of capers to put over the finished dish3 tbsp (tablespoons) chopped parsley with stems1 tbsp (tablespoons) chopped chives
How to Prepare

Take the central spine of the fish, taking off her with the help of a small, sharp knife, opening the belly or the back.
With scissors cut the spine, head and tail, leaving them attached to the fish, the meat only.
How to Prepare:
Rinse the fish under running water, leaving the rum for 30 'minutes to take the strong smell of fish.
Wash again in water, then season with salt, lemon, pepper, white wine and fresh herbs.
 Leave for an hour in the seasoning inside the refrigerator.
How to Prepare the Filling:
In a large saucepan with oil saute the meat of fish or crab without being frozen, with tomatoes, onions, mushrooms salt pepper.
In another pan, saute celery until softened, for five minutes, add the leeks and make the sauté.
Then add the ingredients of the two pans.
The flesh of the fish already cooked celery sautéed with sliced ​​mushrooms tomatoes onion, sour cream, and flour dissolved with a little water.
Lead to fire until thickened.
Once done add the chopped parsley and chives and capers
The painted stuff, sew or fasten with a toothpick fish's belly
Coat the fish, brushing with butter.
Place the fish on slices of crusty bread, or sliced ​​raw potatoes, not sticking to the pan
Medium preheated oven 180 C for 15 'minutes
Accompaniment
Sauté potatoes or baked potato print, passed in butter.
Broccoli cooked in boiling water for three minutes without seasoning
Sprinkle with plenty of chopped parsley, salt and olive oil
Accompanying watercress salad with thinly sliced ​​cedbolas, cherry tomatoes.White rice shaped

Separated Place the balls of fruit, made with Bolas: papaya, mango, watermelon, melon, apple (with lemon juice to avoid darkening).
Serve four different balls on each plate
Note:
Do not put garlic in fish and also shellfish, which draws out the flavorThem.
II - Option -
Can serve over painted slivers of almonds and white sauce

White Sauce:
2 cups cold milk cow2 spoons (soup) of wheat flour2 spoons (soup) of butter
How to Prepare:Melt the butter, add flour and mix for 8 'minutes.Then go putting the milk slowly until finishIf not practical, mix off the heat.Then go back to the fire to finish cookingCan replace half the milk for cream in box.