1 kg of salted pirarucu
2 tablespoons of olive oil
1 medium onion, chopped
2 tomatoes, seeded and chopped
6 sprigs of fresh parsley, chopped
murupi pepper to taste
For the cream:
2 tablespoons of butter
2 medium onions, grated
5 tablespoons of all-purpose flour
1 liter of milk
5 egg yolks
1 pinch of salt
1/2 cup of grated Parmesan cheese
1 kg of salted pirarucu
2 tablespoons of olive oil
1 medium onion, chopped
2 tomatoes, seeded and chopped
6 sprigs of fresh parsley, chopped
murupi pepper to taste
For the cream:
2 tablespoons of butter
2 medium onions, grated
5 tablespoons of all-purpose flour
1 liter of milk
5 egg yolks
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
Flake it into pieces
Heat some olive oil in a pan and sauté the tomatoes, parsley, and pepper along with the fish pieces until the fish is cooked through. Reserve
Melt butter in another pan and cook the onions until they're caramelized
Dissolve flour in milk and add to the pan, stirring constantly
Add egg yolks one by one, stirring constantly until a consistent cream forms
Turn off heat
In a baking dish, layer half of the cream, followed by the fish refogado, and top with the remaining cream
Sprinkle with Parmesan cheese
Bake in a preheated oven at 200°C to gratinate.
