1 quart of water
1/4 cup of dry white wine
4 tablespoons of melted butter
2 tablespoons of lemon juice
2 tablespoons of olive oil
2 tablespoons of chopped cilantro
1 kg of large shrimp with shells
250 g of ground pork
4 diced tomatoes without skin or seeds
4 eggs
1 medium onion, finely chopped
1 tainha fish (2 kg) opened along the spine, without the dorsal fin
1/2 teaspoon of caper flakes
Salt to taste
For brushing
oil
Accessories
8 mini puff pastry cups
1 quart of water
1/4 cup of dry white wine
4 tablespoons of melted butter
2 tablespoons of lemon juice
2 tablespoons of olive oil
2 tablespoons of chopped cilantro
1 kg of large shrimp with shells
250 g of ground pork
4 diced tomatoes without skin or seeds
4 eggs
1 medium onion, finely chopped
1 tainha fish (2 kg) opened along the spine, without the dorsal fin
1/2 teaspoon of caper flakes
Salt to taste
For brushing
oil
Accessories
8 mini puff pastry cups
Season the tainha with salt
Clean the shrimp and remove shells
Cut them into slices and season with lemon juice and salt
Preheat the oven to high heat
Fry the onion, tomato, cilantro, and capers in olive oil over medium heat until the tomato is soft
Add the shrimp and cook for 2 minutes
Add the pork and eggs, stirring constantly until it thickens
Stuff the tainha with part of this mixture
Cook the filling by sewing the opening shut and placing it in a baking dish lined with aluminum foil
Brush the mini puff pastry cups with oil and fill with the remaining mixture
Bake for 15 minutes
Unmold
Reglaze the tainha with butter, water, and wine and bake until it separates into flakes when pierced with a fork
Serve immediately accompanied by the mini puff pastry cups.
