Chefs would say this dish has too much information (typical jargon for them). And I would say that this dish has all the information what I need to be happy! Sole fillet over cassava puree, topped with green beans sautéed in olive oil and garlic, accompanied by black rice and peppercorns that make all the difference!
Let’s go in parts:
Fish: seasoned with lemon, sea salt and white pepper. Grilled with a drizzle of olive oil.
Green beans: cut in half lengthwise, sautéed in olive oil and garlic (a little water is added until it is cooked, but still firm).
Mandioquinha puree (or baroa potato): Remove the skin, cut into slices and cook in salted water until soft. Knead, add butter, milk, adjust the salt and cook over low heat to thicken.
Black Rice: Follow the instructions on the packaging. Black rice is found in several supermarkets. It has a light chestnut flavor, is more consistent, rich in fiber and lower in calories. I think it’s delicious!
I trust this combination is “ahaza”!!!
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