220 g of golden fish fillet (or sea bass)
1 tablespoon of black pepper
2 teaspoons of salt
1 teaspoon of oil
1 teaspoon of dillweed
1 teaspoon of urucum oil
1 teaspoon of basil pesto
4 tablespoons of butter
2 tablespoons of milk
Purée:
900 g of yucca
1/2 cup of unsalted butter, softened
7 tablespoons of milk
1 tablespoon of black pepper
Molho:
7 tablespoons of extra virgin olive oil
4 tablespoons of grated Parmesan cheese
300 g of okra (cayenne or tapereba)
salt and pepper to taste
220 g of golden fish fillet (or sea bass)
1 tablespoon of black pepper
2 teaspoons of salt
1 teaspoon of oil
1 teaspoon of dillweed
1 teaspoon of urucum oil
1 teaspoon of basil pesto
4 tablespoons of butter
2 tablespoons of milk
Purée:
900 g of yucca
1/2 cup of unsalted butter, softened
7 tablespoons of milk
1 tablespoon of black pepper
Molho:
7 tablespoons of extra virgin olive oil
4 tablespoons of grated Parmesan cheese
300 g of okra (cayenne or tapereba)
salt and pepper to taste
Fry the fish with a drizzle of oil and reserve
Purée:
After cooking, pass the yucca through a fine-mesh sieve
Combine with the remaining purée ingredients
Molho:
Mix all molho ingredients using an electric mixer until firm and smooth
For assembly, place the yucca purée in the center of the plate, top with the golden fried fish, and finish with the okra sauce
