SURUBÍ WITH ARUGULA AND VEGETABLES SAUTÉ

Procedimiento

Cut surubí in fillets making two loins. On a very hot grill, heat at a medium point. Save. In a Teflon fry pan, pour olive oil, and sauté onions. Then add the wine, the capers and lemon. Put salt and pepper and let it reduce. Place surubí, cover with sauce and add fresh arugula on top. Serve with the vegetables sauté. Decorate with the mustard grains.

Vegetables sauté

Slice onions in Julienne fashion or very fine, and brown in a fry pan or wok with neuter oil. Add salt and pepper. Slice chili, carrots, zucchini, and eggplant in Julienne. Integrate to the onion, sauté and rectify seasoning. Add the peeled beans and maize, previously defrost. Remove ice with water, continue cooking till is evaporated.

** Sunflower crunch**

Place sunflower seeds in a roaster, spread with salt, and to the oven for 2 minutes. Remove and save.

Mustard

Hydrate mustard grains in tide water for 1 hour, drain and save.

*Assemble *

Place sauté within the cabbage leaves, and on top the sunflower seeds. Serve on a source according to the volume of the preparation obtained, with cherry tomatoes, chives and basil.