Trilogy of Flavors
Magnificent fish fillet stuffed with shrimp sauce, mozzarella cheese, deep fried and bathed in a layer of bechamel sauce with tucupi, enriched with dried shrimp, pasta and crab legs, creamy rice, served with crispy tapioca flour.
City: Belém
Category: Lunch
Chef: Paula Fernandes
Difficulty
3/5
Prep Time
20 minutes
Total Time
60 minutes
Servings
3 portions
Ingredients
Fish fillet ("dourada", "pescada" or "filhote")
Shrimp sauce
Dried shrimp
Jambu
Crab meat
Crab legs
Reinterpretation of bechamel sauce with tucupi
Mozzarella cheese
Galician lemon
Chef's salt
White wine
Black pepper
Cassava flour
1. In a bowl, mix the white wine, lemon, water, salt and black pepper, add the fish fillet and leave to marinate in the refrigerator.
2. Prepare the shrimp sauce to stuff the fish fillet, add the cheese, dried shrimp and jambu.
3. Coat the fish, first in wheat flour, then in beaten eggs and finally in cassava flour, covering all surfaces well.
4. Deep fry in hot oil until golden brown.
5. Prepare the reinterpretation of the bechamel sauce with tucupi, add the crab meat and leave for 5 minutes on low heat, once ready, just pour over the fish.
Votes 5
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