Whiting With Mashed cassava

Whiting With Mashed cassava
Ingredients:
½ pound of fish (whiting) cut into files orfish of your choice1 teaspoon (tsp) salt1 teaspoon (tsp) grated ginger1 tablespoons (soup) of butter with 1 tablespoon oil1 spoon (soup) of hot pepper sauce
Other Ingredients2 spoons (soup) of capers½ cup (tea) of chopped parsley with stems½ cup (tea) green onions cut into rodelinhas2 tbsp (tablespoons) chopped fresh mint
How to Prepare the Fish:
Season the fish with salt and ginger and pepper sauce
In a nonstick skillet grill the steaks on both sidesequal.In another pan heat the butter then add the capers,sauté for 30 seconds, pour over the fish fillets.
Mashed Mandioquinha:½ pound of Peruvian cuisine and passed through the wringer, or processor.½ cup of cow's milk or cream1 spoon (soup) and full of butter or margarine1 teaspoon (tsp) salt2 liters of water to cook the parsnipMethod of Preparing the Puree:Wash the parsnips, place whole withbark with water for cooking in a pressure cooker for 5 'minutes.Allow to cool in the pan.
Then peel the parsnips whilehot, go through the wringer, or processor.
In a medium saucepan place the squeezed cassava, butter, lead to the fire, stirring constantly.
Add the milk gradually until thoroughly consistent, orto drop the pan.How to Serve:Place the grilled fish on a platter, sprinkle with the capers, parsley, chives, and mint.
Can serve individual model puree as "queneles"(Shaping the dough the aid of two spoons (soup)).
Then put the steak on the side.
In the corner of the dish garnish with mango balls, made with Bolas, cherry tomatoes, and lettuce leaves

 Decoration:2 mangoes cut into balls with Bolas30 cherry tomatoes,1 big foot lettuce washed, then dry on paper towel