1 kg of surubim, preferably cut into large chunks
1/2 cup white wine
2 cups milk
4 eggs
2 tablespoons butter
2 tablespoons olive oil
4 tablespoons capers drained well
1 cup heavy cream
2 tablespoons grated Parmesan cheese
1 large onion finely chopped
1 crushed garlic clove
4 ripe tomatoes
1/2 red bell pepper
1 tablespoon all-purpose flour
1 bunch fresh parsley
1 cup fish sauce
salt, lime, black pepper, 1 bay leaf and thyme
1 kg of surubim, preferably cut into large chunks
1/2 cup white wine
2 cups milk
4 eggs
2 tablespoons butter
2 tablespoons olive oil
4 tablespoons capers drained well
1 cup heavy cream
2 tablespoons grated Parmesan cheese
1 large onion finely chopped
1 crushed garlic clove
4 ripe tomatoes
1/2 red bell pepper
1 tablespoon all-purpose flour
1 bunch fresh parsley
1 cup fish sauce
salt, lime, black pepper, 1 bay leaf and thyme
Season the fish with salt, lime, black pepper, wine, some sprigs of thyme and bay leaves
Let it rest for a few hours
Blend the red bell pepper and tomato with 2 cups of water in a blender
Saute the crushed garlic clove and finely chopped onion in olive oil with an additional 1 tablespoon butter
Add the tomato and red bell pepper mixture
Bring to a boil and remove from heat
Place the fish in another pan, pour over the warm sauce, add the parsley, and let it cook
Once cooked, carefully lift out the fish and arrange in a refractory dish
Mix the milk with eggs, all-purpose flour, and fish sauce, add 1 tablespoon butter, and bring to a simmer
Stir constantly until thickened and cooked through
Add the capers and heavy cream, stir, taste for salt, remove from heat, and spread over the fish
The sauce should not be too thick
Sprinkle with Parmesan cheese and let it gratinate
