Fish Medallion

Name: Fish Medallion
Yield: 8
Ingredients: 2 kg of pirarucu cut into strips and then into squares, 1 inch thick; salt and lemon juice to taste; flour for dredging; 4 lightly beaten eggs with a pinch of salt; oil for frying; toasted bread (one slice per fish square); banana prata (one per fish square); 1/4 cup of margarine; For the sauce:; 1/4 cup of oil; 1 large onion cut into pieces; 4 cloves of garlic minced; 2 chicken bouillon tablets; 1 can of tomato puree; 1/2 teaspoon of cumin; 1 tablespoon of margarine; 1 tablespoon of ground nutmeg; to taste, pepper; 3 cups of water measured in the can of tomato puree; 1/2 kg of fresh shrimp, cleaned and chopped, seasoned with salt and lemon; 1/2 cup of milk; 2 tablespoons of cornstarch; 1 cup of coconut milk; 1 can of heavy cream without serum; Parmesan cheese grated to sprinkle

1
2 kg of pirarucu cut into strips and then into squares, 1 inch thick
2
salt and lemon juice to taste
3
flour for dredging
4
4 lightly beaten eggs with a pinch of salt
5
oil for frying
6
toasted bread (one slice per fish square)
7
banana prata (one per fish square)
8
1/4 cup of margarine
9
For the sauce:
10
1/4 cup of oil
11
1 large onion cut into pieces
12
4 cloves of garlic minced
13
2 chicken bouillon tablets
14
1 can of tomato puree
15
1/2 teaspoon of cumin
16
1 tablespoon of margarine
17
1 tablespoon of ground nutmeg
18
to taste, pepper
19
3 cups of water measured in the can of tomato puree
20
1/2 kg of fresh shrimp, cleaned and chopped, seasoned with salt and lemon
21
1/2 cup of milk
22
2 tablespoons of cornstarch
23
1 cup of coconut milk
24
1 can of heavy cream without serum
25
Parmesan cheese grated to sprinkle

Ingredients

1
2 kg of pirarucu cut into strips and then into squares, 1 inch thick
2
salt and lemon juice to taste
3
flour for dredging
4
4 lightly beaten eggs with a pinch of salt
5
oil for frying
6
toasted bread (one slice per fish square)
7
banana prata (one per fish square)
8
1/4 cup of margarine
9
For the sauce:
10
1/4 cup of oil
11
1 large onion cut into pieces
12
4 cloves of garlic minced
13
2 chicken bouillon tablets
14
1 can of tomato puree
15
1/2 teaspoon of cumin
16
1 tablespoon of margarine
17
1 tablespoon of ground nutmeg
18
to taste, pepper
19
3 cups of water measured in the can of tomato puree
20
1/2 kg of fresh shrimp, cleaned and chopped, seasoned with salt and lemon
21
1/2 cup of milk
22
2 tablespoons of cornstarch
23
1 cup of coconut milk
24
1 can of heavy cream without serum
25
Parmesan cheese grated to sprinkle

Directions

1
Season the fish with salt and lemon and reserve
2
Let it sit for 30 minutes
3
Wipe the squares, dredge in flour, eggs, and fry in hot oil
4
Place the fish on paper towels. Reserve
5
Cut the bananas in half lengthwise and fry them in butter until golden
6
Place them on paper towels. Reserve
7
For the sauce: Fry the onion and garlic in oil until golden
8
Let it cool slightly and blend in a blender
9
Heat the onion mixture again, add the chicken bouillon tablets, tomato puree, cumin, margarine, nutmeg, pepper, and water
10
Bring to a boil, then simmer for 3 minutes
11
Dilute the cornstarch in milk and add to the sauce, stirring occasionally until thickened
12
Add coconut milk and heavy cream, stirring until heated
13
In a refrigerator, place toasted bread slices
14
On each slice, place one fish square
15
On each fish, place two fried banana halves
16
Spoon the sauce over, sprinkle with Parmesan cheese, and bake in the oven for 30 minutes to gratinate
17
Serve hot
18
A 8 servings.