1/4 cup heavy cream
3 tablespoons prepared horseradish
lemon juice and salt to taste
1 fish (1 1/2 kg) such as tilapia, namorado or pescada
pepper and mustard
100g of crispy bacon
spinach leaves
1 lemon and 1 tomato for garnish
1/4 cup heavy cream
3 tablespoons prepared horseradish
lemon juice and salt to taste
1 fish (1 1/2 kg) such as tilapia, namorado or pescada
pepper and mustard
100g of crispy bacon
spinach leaves
1 lemon and 1 tomato for garnish
Whip the heavy cream until it's firm
Add the prepared horseradish and mix well
Season to taste with lemon juice and salt
Place in small baking dishes (empada) and refrigerate
Cut off the fish head, if desired
Rub the fish well with lemon juice
Season inside and out with salt and pepper
Brush with mustard on the inside
Cut the bacon into small pieces
Place in a baking dish and fry lightly
Add the fish on top and brush with hot butter
Bake in a moderate oven for about 30 minutes or until the fish is cooked through
Place the fish in a serving dish
Cover with crispy bacon, garnish with spinach leaves, lemon, and tomato
Quickly submerge the frozen baking dishes in hot water and shape over the serving dish.
