1 kg of salted pirarucu
1/2 cup of olive oil
1 medium onion, finely chopped
2 tomatoes, peeled and seeded, finely chopped
10 sprigs of fresh cilantro, finely chopped
1/2 kg of cooked potatoes, peeled and thinly sliced
3 tomatoes, peeled and seeded, thinly sliced
1 large onion, thinly sliced
20 green olives
1 cup of cooked peas
10 sprigs of fresh parsley
3 hard-boiled eggs, thinly sliced
3 egg yolks
1 kg of salted pirarucu
1/2 cup of olive oil
1 medium onion, finely chopped
2 tomatoes, peeled and seeded, finely chopped
10 sprigs of fresh cilantro, finely chopped
1/2 kg of cooked potatoes, peeled and thinly sliced
3 tomatoes, peeled and seeded, thinly sliced
1 large onion, thinly sliced
20 green olives
1 cup of cooked peas
10 sprigs of fresh parsley
3 hard-boiled eggs, thinly sliced
3 egg yolks
Soak the pirarucu in water overnight, changing the water several times to remove excess salt
When ready to prepare, cut the piraruku into slices and remove any bones
Make a roux with 1/4 cup of olive oil, the tomatoes, and cilantro, stirring occasionally until the fish is cooked
Place the remaining olive oil in a refrigerator, layering the ingredients: piraruku, potatoes, tomatoes, onions, green olives, peas, parsley, and hard-boiled eggs
Repeat the layers until all ingredients are used up
Brush with the remaining olive oil
Beat the egg whites until stiff and then add the yolks one at a time, beating continuously until a fluffy mixture is obtained
Pour over the other ingredients and bake in a preheated oven (200°C) or until golden brown
Bake for 6 portions.
