Pacú is one of those fishes that shine when prepared in a simple way, grilled. It goes, for example, with crunchy potatoes au fresh herbs. Chardonnay wine in wood, is an ideal proposal.
for 3 persons
| 1 unit | PACÚ |
| n/a | SALT |
| n/a | PEPPER |
| 2 units | POTATOES |
| 2 stalks | THYME |
| 2 stalks | ROSEMARY |
| 5 g. | OREGANO |
SAUCE
| 2 units | LEMON |
| 50 cc. | WHITE WINE |
| 100 cc. | CEAM |
| 40 g. | BUTTER |
| n/a | PARSLEY |
Clean pacú, add salt and pepper and grill.
Crunchy potatoes
Mark potatoes with cold water till you can puncture them with a knife and it can enter clean without resistance. Slice potatoes. Oil a plate and put potatoes together with herbs. Place them in an oven at high heat till browning. Add salt.
Lemon sauce
Cut lemon in slices of approximately 1 centimeter and roast in oven. In a small pot, pour wine and evaporate the alcohol, add cream and lemon slices, cook at low heat during 15 minutes. Remove from heat and add butter, whip the preparation to make an emulsion. Finally add chopped parsley.
Pacú is a scaly and greasy fish. As it is one of the most tasty river fishes, fans of fishing always want to hook it. You can find it in the whole littoral and it can weight up to 18 kilos and have more than 80 centimeters. Nowadays, hatchery specimens are constantly consumed, produced specially in Oberá, province of Misiones.
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