Ingredients
800g of bream fillets
8 ripe bananas from the land
2.5 cups of vegetable broth
1/2 lemon (or its juice)
3 diced tomatoes
1/2 cup of white wine
Thyme, ground black pepper, and salt to taste
2 finely chopped onions
600g of fresh palm heart pupunha
Balsamic vinegar to taste
For frying
Olive oil
To decorate
Chopped salsa and scallions
Ingredients
800g of bream fillets
8 ripe bananas from the land
2.5 cups of vegetable broth
1/2 lemon (or its juice)
3 diced tomatoes
1/2 cup of white wine
Thyme, ground black pepper, and salt to taste
2 finely chopped onions
600g of fresh palm heart pupunha
Balsamic vinegar to taste
For frying
Olive oil
To decorate
Chopped salsa and scallions
Preparation
1
Peel the banana, cut it into slices
Cook in vegetable broth with a pinch of salt and pepper
When the fruit is almost falling apart, remove from heat and mash with a fork until it has a consistency like purée
2
Make two cuts on the fish skin and season the fillets with salt and pepper
Heat olive oil in a frying pan and sear the fish on both sides, with its skin
Add onion, thyme, and wine
Let it simmer for 10 minutes
Add tomato, lemon juice, salsa, and scallions
Remove the fish and let the sauce simmer for another minute
Assembly
1
Sear the palm heart in a pan or frying pan greased with olive oil
Season with a pinch of salt and reserve
2
Arrange the banana purée on the plate using a metal ring
Place the fish on top of the purée and drizzle the sauce over it
Finish with a drizzle of balsamic vinegar
Serve with reserved palm heart
