R o b a l o c o m M a n a g

R o b a l o   c o m   M a n a g
Ingredients:
2 pounds sea bass or mere
Seasonings:
1 cup (tea) grated onion1 cup (tea) of chopped parsley½ cup (tea) lemon juice15 grs. salt for each pound of fish4 coriander leaves finely chopped1 tablespoon (coffee) shallow paprika or pepper sauce

 Sauce:
½ liter of fish broth (fume)3 tablespoons all-purpose flour
Smoke Fish - Fish Stew
1 liter of water2 heads of the fish cleaned and washed, the spines and fins1 medium carrot sliced2 stalks celery, chopped1 leek, chopped1 green pepper, chopped1 large onion, chopped into six pieces1 bunch of parsley and chives integers



Other Ingredients:
4 Haden almost ripe mangoes, sliced50 grs. butter.

Take the head and bones of the fish, wash in running water to make the broth of the fish (the smoke).
Wash the fish cut into fillets, season.Save the seasoned fish in the refrigerator for one hour.
Grilling fish fillets, or bake on a griddle. Book
Write fish broth, the water and all other ingredients to reduce by half the water.
Separately fry the onion in butter until wilted, add the fish broth (the smoke) strained, then thicken with flour dissolved in a little water, or cassava flour.It is very creamy, not too thick.
Place the fillets in a baking dish of grilled fish, over the sauce, gratin lead by 10'Minutos.
Serve with white rice.Put the rice in a form tighten, then turn a plate.Individual can do likewise.Before serving sprinkle the fish enough salsa on top

Place the fish on the plate with the sauce on the side two thick slices of mango and rice on the side.Can serve mango balls, made with Bolas.Accompanying watercress salad or dark green vegetables, raw or cooked.
It can also serve canned mushrooms sliced.
Note:
Drain the mushrooms and then wash in running water to remove the preservative.