11/4 cup of fresh cream
500g of clean camaro
2 beaten egg whites
To taste, salt and pimenta-do-reino
Sauce
1/3 cup of coconut milk
2 tablespoons of olive oil
2 tablespoons of chopped cilantro
1 tablespoon of lemon juice
4 peeled and seeded tomatoes
Diced
1 diced onion
To taste, salt and pimenta-do-reino
For decoration,
Cilantro sprigs
11/4 cup of fresh cream
500g of clean camaro
2 beaten egg whites
To taste, salt and pimenta-do-reino
Sauce
1/3 cup of coconut milk
2 tablespoons of olive oil
2 tablespoons of chopped cilantro
1 tablespoon of lemon juice
4 peeled and seeded tomatoes
Diced
1 diced onion
To taste, salt and pimenta-do-reino
For decoration,
Cilantro sprigs
Process the camaro in a processor or blender
Place it in a bowl over an ice bath with water and mix well with the beaten egg whites
Add the cream to the mixture, stirring constantly
Season with salt and pimenta-do-reino
Refrigerate
Sauce
In a pan, sauté the onion in olive oil until it's soft
Add the tomato and cook for a few minutes
Combine the remaining ingredients and 1/3 cup of water
Cook over low heat, stirring occasionally, for 15 minutes
Season with salt and pimenta-do-reino
Using a spoon, arrange the camaro mixture into small balls on a steam tray and cook for 5 minutes per side
Place the sauce in a serving dish, arrange the quenelles on top, decorate with cilantro, and serve immediately.
