Grilled salmon, stew and other IV Options

Grilled salmon, stew and other IV Options

Ingredients:

½ kilo of fish (salmon) cut into files or
painted, whiting, sole, sea bass or fish you prefer

Seasoning:

1 teaspoon (tsp) salt,
1 teaspoon (tsp) grated ginger
1 tablespoon (soup) pepper sauce
"Never put garlic that takes away the taste of the fish"

Other Ingredients
1 tbsp (tablespoons) butter 1 tablespoon oil
2 tablespoons (soup) of capers
½ cup (tea) of chopped parsley with stems
½ cup (tea) green onions cut into rodelinhas
2 tablespoons chopped fresh mint

How to prepare the fish:

Season the fish with salt and ginger and chili sauce.

I - Option:
In a nonstick skillet or on a griddle grilling the salmon fillets with the skin of the two equal sides.

In another pan heat the butter add the capers,
fry for 30 seconds.

II - Option:
* Do not put salt and no seasoning on the fish. *
In a large roasting pan to make a thick salt bed as follows:
Place on baking sheet 1 (one) cm of coarse salt, over a piece of whole salmon.
Cover the fish with the remaining coarse salt.
The total coarse salt is 1 kilo.
III - Option:
Make a sauce with onion, 1 leek, 5 tomatoes peeled and seeded, 1 red pepper, 1 yellow and ½ green pepper.
After the ready sauce, add 1 cup chopped parsley before serving and sprinkle green onions cut into thin slices.
Cook the salmon in the sauce until it is fully cooked
IV - Option:
Stew Salmon:
Place a pan of each ingredient a layer below.
Interspersed with the salmon and finally 1 glass coconut milk
500 ml to 1 liter.
Leave on low heat until everything is well cooked.
Ingredients of the stew:
1 large onion cut into thin slices, 1 red pepper, thinly sliced, do the same with 1 yellow pepper and one green.
If you can put 1 leek white part only, cut into thin slices and ½ cup of corn oil.
If you can put 1 tablespoon palm oil, it is (optional)

Mashed Manioc:
½ kilo of Peruvian cuisine and passed through the wringer.
½ cup of cow milk or cream
1 tablespoon (soup) of butter or margarine
1 teaspoon (tsp) salt

2 liters of water to cook the cassava
How to Prepare the puree:
Wash your parsnips, place whole with
peel for cooking in pressure cooker for 5 'minutes.
Allow to cool in the pan, peel while
hot after going through the juicer or food processor

In a medium saucepan place the squeezed cassava, butter, bring to heat, stirring constantly.

Add the milk gradually until well consistently, or
drop to the bottom of the pot.
 
Serve mode:
Place the fish on a platter, sprinkle over capers,
parsley, chives and mint.

Can serve individual, model puree as "queneles"
(Queneles) is shaping the dough with the help of 2 spoons (soup).

Then place the steak on the side.

Garnish with mango balls, made with boleador.
Cherry tomatoes, and lettuce leaves on a platter corner.

 Decoration:
2 mangoes cut into pellets with boleador
30 cherry tomatoes,
1 Big Foot lettuce washed, then dry on paper towel