Lenguado a lo Macho

Name: Lenguado a lo Macho
Cuisine: Peruvian
Ingredients: 4 flounder fillets, approximately ½ lb (200 g) each; 2 tbsp butter; ¾-1 lb (400 g) mixed raw seafood; 3 cloves garlic, minced; 2 medium red onions, chopped fine; 1 tbsp finely chopped cilantro; 1½ tbsp paprika or cayenne pepper; 1½ tbsp paprika or cayenne pepper; ½ cup evaporated milk; ½ cup cream; 1 cup (¼ ltr) chicken consommé; 2 oz (¼ cup) dry white wine; 2 tsp all purpose flour; Salt and pepper; Salt and pepper; Tomatoes, peeled, seeded and chopped; Pinch dried oregano; 1 red bell pepper, peeled and diced; ½ tsp rocoto paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is another of Alfredo Aramburú’s delicious fish dishes. I’m not sure whether the name of the dish refers to how hardy (‘macho’) you need to be to eat all that seafood or to the possible results of doing so.

Ingredients

4 flounder fillets, approximately ½ lb (200 g) each
¾-1 lb

Americas
Peru
Main course

Method

Preparation

Melt the butter in a medium-sized skillet. Over medium heat sauté the onion, garlic, oregano, and paprika or cayenne pepper for about 4 minutes until the onion is translucent and starting to turn golden.

Add the tomato and flour and cook for an additional 2 or 3 minutes.

Add the wine and simmer until nearly all the liquid has evaporated. Add chicken consomm