1 kg of salted pirarucu
2 tablespoons of olive oil
1 medium onion, finely chopped
2 tomatoes, peeled and seeded, finely chopped
6 sprigs of parsley, finely chopped
to taste
For the cream:
2 tablespoons of butter
2 medium onions, finely chopped
5 tablespoons of wheat flour
1 liter of milk
5 eggs
1 pinch of salt
1/2 cup of grated Parmesan cheese
1 kg of salted pirarucu
2 tablespoons of olive oil
1 medium onion, finely chopped
2 tomatoes, peeled and seeded, finely chopped
6 sprigs of parsley, finely chopped
to taste
For the cream:
2 tablespoons of butter
2 medium onions, finely chopped
5 tablespoons of wheat flour
1 liter of milk
5 eggs
1 pinch of salt
1/2 cup of grated Parmesan cheese
Leave the pirarucu to soak in water for a day or two to remove excess salt
Then, flake it into pieces
Heat some oil in a pan and sauté the tomatoes, parsley, and piraruku flakes together until the fish is cooked through. Reserve
In another pan, melt butter and cook the onions until they're caramelized
Dissolve the wheat flour in milk and add to the pan while stirring constantly
Add eggs one by one, stirring continuously until a thick cream forms
Remove from heat
In a baking dish, place half of the cream, followed by the cooked piraruku and finish with the remaining cream
Sprinkle with grated Parmesan cheese and bake in a preheated oven at 200°C for about 8 minutes
Note: Claudia's Kitchen used finger pepper.
