INGREDIENTS
- – Surubi fillet 2 pcs.
- – Arugula 1 tied.
- – She.
- – Walnuts.
- – Grated cheese 50 g.
- – Olive oil.
- – Salt and pepper.
- – White onion 2 models.
- – Purple onion 2 models.
- – Cherrys 200 g.
- – Leek 2 models.
- – Inexperienced onion 2 models.
- – Ricotta 200 g.
- – Salt and pepper.
- – Olive oil.
- Creamy polenta:
- – Milk 700 cc.
- – Butter 100 g.
- – Polenta 200 g.
- – Mozzarella 200 g.
- – Salt and pepper.
Surubí loin with polenta, roasted greens, ricotta and basil pesto, get pleasure from a scrumptious dish with fish following this recipe under
PROCEDURE:
For the surubí:
1. Reduce the surubí loins into strips, season with arugula pesto. Roll the loins right into a spiral and safe with toothpicks. Reserve/grill.
For the greens:
1. Roast the onions, purple onions, cherrys, greens and leeks.
For the polenta:
1. In a pot, warmth the milk and butter till it involves a boil. Add the polenta little by little, ending with mozzarella.
Plating:
1. Polenta on a board, greens and ricotta on prime and eventually surubí and crispy roll.
