Filhote With Pesto From Pará (Amazon Region)
Grilled fillet of filhote (tipical fish from the Amazon) in pesto sauce made with regional herbs and Brazil nuts, accompanied by shrimp risotto with tucupi and jambu.
City: Belém
Category: Lunch
Chef: Alexandre Barros
Difficulty
3/5
Prep Time
20 minutes
Total Time
45 minutes
Servings
6 portions
Ingredients
- Fish fillet (filhote) - 1kg
- Pink shrimp - 0.5kg
- Regional herb mix - 50g
- Brazil nuts - 2 units,
- Extra virgin olive oil - 200ml
- Salt and black pepper - (to taste)
- Arborio rice - 0.5kg
- Tucupi - 1l
- Jambu - 2 bundles
- Onion - 1 unit
- Garlic - 3 cloves
- Coriander - 1 bundle
- Lemon - 2 units
- Cut the fish fillet into 6 equal parts, season with lemon, salt and black pepper and set aside. Peel and clean the shrimp, season with lemon, salt and black pepper and set aside.
- For the pesto sauce, blend all the herbs, the Brazil nuts, the juice of half a lemon, salt to taste and 400ml of olive oil in a blender (or food processor). Set aside.
- Grill the fish for approximately 5 minutes on each side until it is completely cooked.
- For the risotto, heat the olive oil in a pan and add the onion and garlic, sauté a little and add the rice, stir well, gradually add the tucupi until the rice is ready, add the shrimps and continue stirring for another 5 minutes until the shrimps are ready. To finish, add the jambu and let cook for another 5 minutes.
- To assemble, place the risotto on the base of the plate, the grilled fish fillet on top and then the sauce on top of the fish.
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