Snook medallion with smoked catfish, pumpkin purée, fried kale and cherry pepper

Name: Snook medallion with smoked catfish, pumpkin purée, fried kale and cherry pepper
Prep time: 1 h
Total time: 1 h
Cuisine: Brazilian
Ingredients: water to cook; 800 g pumpkin; salt and pepper to taste; salt and pepper to taste; juice of 1 lemon; 100 ml olive oil; 160 g smoked catfish carpaccio; 8 snook medallion (1 kg); 1 cherry pepper to garnish; salt to taste; oil to fry; 200 g kale; 100 g butter; 200 ml milk

Preparation info

Servings:
4
portions

Difficulty
Easy
Ready in
1 hr

Appears in

Brazil Rhythms and Recipes

By Morena Leite

Published 2006

About

Ingredients

8 snook medallion (1 kg)
160 g smoked catfish carpaccio

Americas
Brazil
Fish course
Gluten-free
Pescatarian

Method

Preparation

Season medallions with lemon, salt and pepper. Heat olive oil in a skillet, and grill medallions. Slice smoked catfish thinly into 8 slices. Place one medallion on top of each slice and roll it.

Pumpkin purée

Cook pumpkin in water with salt. When tender, blend it slowing pouring milk into blender. Return to heat, add butter and