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Fit fish: Tilapia with açaí sauce, puree and salted granola
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Lana Serrano
@coisasdelana- Ingredients
- Recipe
- Dry red wine1/2 cup
- Vegetable broth1/2 cup
- Acai pulp200 g
- Demerara sugar1/1/2 dessert spoon
- Grated Red Onion1/4 unit(s)
- Diluted cornstarch1/2 dessert spoon
- Salt and Black Pepper to taste
- Potato500 g
- Milk1/2 cup
- Butter2 tablespoon
- Squeezed garlic1 unit(s)
- HOW TO PREPARE AÇAÍ SAUCE: In a pan, mix the wine, broth and onion, let it reduce by half. Add the pulp and boil over medium heat for 10 minutes, hit with a mixer (or blender) - if you want it smoother hit the sieve. Return the sauce to the heat and add the sugar, season with pepper and salt. Add the cornstarch and mix, let it thicken a little and set aside.
- PURE PREPARATION METHOD: Cook the potatoes until very soft, peel them while still hot and squeeze the potatoes in the ricer. Pour the potatoes into a container and add the margarine, salt and garlic, and stir until the margarine is completely melted. Add the milk little by little and keep stirring.
- TILAPIA PREPARATION METHOD: Tilapia fillets - make as many as you like. Ingredients: salt, pepper, lemon wheat. Season the fillets with salt, pepper and lemon, put a drizzle of olive oil in the skillet and let it heat up. Lightly coat the fillet in wheat and place in the hot skillet, let it brown and then assemble the dish with the açaí sauce, puree and salted granola.
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