Fish stew and Medallions Recipe

Fish stew, shrimp, plantain, and heart of palm to vary and please everyone!

Ingredients for 8 people:

1.2kg fish pieces (I used sea bass)

G 750g clean medium shrimp with tail

4 ripe plantains

500g fresh pupunha palm heart on blades

4 tablespoons palm oil

1 red pepper

1 yellow pepper

2 onions

3 cloves of garlic

8 ripe tomatoes

2 girl finger peppers

400ml coconut milk

2 cups of vegetable broth (ingredients below in the recipe)

salt to taste

parsley, cilantro, chives chopped to taste

300g cherry tomatoes

Procedures to prepare it:

Wrap each banana in aluminum foil and bake in a preheated oven at 200C for 30 minutes. Allow to cool, peel and cut into 3cm pieces. Reserve. Cut the hearts of palm into 3cm pieces and place on a baking sheet. Regs with olive oil, cover with aluminum foil and bake for 30 min oven at 200C degrees. Reserve.

Place a drizzle of olive oil in the pressure cooker and add half an onion, half a carrot, 1 celery stalk, 1 leek. Sauté for 5 minutes. Add 800ml water, parsley, pinch of salt and 1 spoon of white wine (or vinegar or lemon). Cover and when you get pressure count for 15 minutes. Turn off the heat, strain and reserve the broth.

Coarsely chop the onion, garlic, peppers and tomatoes. Put 3 tablespoons of palm oil in a pan. When it is hot, put the onion, garlic and sauté for 3 minutes. Add the peppers and chili pepper, stir and sauté 3 minutes. Add the tomatoes and stir. Add coconut milk and 2 cups of vegetable stock. Cover and cook for 30 minutes. After this time, beat the blender and strain into the pan where the moqueca will be assembled.

Place the banana, the heart of palm, the tomatoes in the strained broth. Add 1 tablespoon of parsley, cilantro and chives. Check the salt. As soon as it boils add the fish slices and the shrimp. Wait 10 minutes, sprinkle with parsley and cilantro and serve.

Medallions with crust and red and balsamic wine sauce

Ingredients for 5 people:

900g filet mignon cut into 5 medallions of 180g each

Broth:

2 spoon of olive oil

500g of muscle

1 red onion, 1 carrot, 1 head of garlic, 1 stalk celery, 1 stalk of leek,

2 ripe tomatoes, 2 soup of extract tomato, 3 tablespoon of wheat flour, 1 liter of water, 750 ml of red wine

Chop the vegetables coarsely with the skin. In a pressure cooker fry the meat until it is fried and dark, add the vegetables and sauté well until they wilt. Add tomato extract, wheat flour and mix well until the flour cooks. Add wine and water and cook over low heat for 1 hour. Strain and set aside. .

Crust Ingredient:

1/2 cup grated Padano cheese (or Parmesan)

1 egg yolk

1 spoon chopped rosemary soup

2 spoon Dijon mustard soup

2 spoon Ancienne mustard soup

80g panko flour

60g butter (ointment point)

Mix all ingredients by hand until uniform and put in the refrigerator.

Wine sauce ingredients:

500ml of red wine

1 / 2 cup balsamic vinegar

1 / 3 small carrot

1 / 3 red onion

1 small bay leaf

30g bacon

2 spoon brown sugar soup

1cup of broth tea

Col1 spoon of butter soup

Salt and PIM kingdom to taste

Roux

2 spoon wheat flour soup

Col 2 spoon of butter soup

Procedures to prepare it:

In a pan, fry the bacon until golden brown. Add the vegetables, bay leaf and butter and sauté until caramelized. Add wine and balsamic, let it boil and lower the heat. Add beef broth and black pepper and reduce to 1/3 of the content. Add brown sugar. Make a roux by mixing the butter and flour in a pan, stirring for 5min. Thicken the sauce with roux to the desired consistency. Add salt to taste and strain. Finishing: salt and pim kingdom in the medallions, brown in a very hot frying pan with olive oil until golden (10min). Place the steaks on a baking sheet, cover each one with a layer of the crust and oven at 180C g for 14 min