The pavilion is the most iconic dish of Venezuelan cuisine and its cultural miscegenation. It is said that their ingredients are symbolic, since each color is supposed to represent the diversity of cultures that live here in a single skin. The Venezuelan pavilion is equipped with a majestic salty-dulce flavor that is the seal of our culinary identity. In addition, this preparation has great nutritional attributes, since it contains all food groups in its elaboration. Generally, this gastronomic creation is made up of tuned meat, white rice, black beans (beans, beans or caootas) and slices (ripe fried banana) or patacones (fried green banana). However, as there are variants … and what variants! Can you imagine the pavilion with fish? To continue enjoying the Caribbean flavor, recipegratis invites you to taste this exquisite recipe with all the magic of the Venezuelan coasts: the Margarite Pavilion. With pure coastal flavor!
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make Margarite Pavilion: |
| FOR THE WRONADED CAILZY :: of salt ½ teaspoon of black pepper 1 teaspoon of English sauce 10 drops of spicy sauce ½ cup of vegetable oil 2 teaspoons of ortho or carmencita (grains or dust) | For fried caots :: ½ cup of oil ½ cup of onion mince 2 bananas (green or ripe) ½ cup of oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make Margarite Pavilion:
1. Pour water into a large saucepan and heat until it boils. Then add the cazón. The cooking times of this fish vary between one and the other recipes. In some recipes the fire goes out, the dogfish is immersed for a few seconds in the boiling water, is removed and reserved. If you do it in this way, when it is time to prepare it in the pan, you will need more cooking time (about 30 minutes). In other recipes, at first when you boil the cazón, you let it cook for at least 30 minutes. Thus, later when saving it in the pan, you will only need approximately 5 minutes of cooking. Be it passes the dogfish for a little seconds through water or let it cook for a long time, then you must let it drain all the water and reserve.
2. RALL OR PICA JULIANA Los Vegetables, depending on your preference. For fried beans, you must reserve half a cup of onion, cut to the julienne. In the case of garlic, crush it. Reserve everything.
3. scrape the skin of the cazón with a knife until eliminated.
Trick: If you bought an entire dog, first cut and discard both the fins and the central bone and then scrape the skin.
4. Subsequently, rub a lemon on fish meat to eliminate the smell of ammonia and let stand for approximately 10 minutes. Then, rinse slightly under the tap.
Trick: If the smell is very strong, you can wait for up to 30 minutes.
5. Cut the shark into pictures or crumble. If you cut it in pictures, when you take it to the pan you must remove until you crumble it. On the contrary, if you shred it, you must then remove carefully so as not to create a dough.
Trick: You can cover shark meat with milk whey or lemon juice for a few minutes, to eliminate the smell of ammonia.
6. Prepare a pan with oil and wait until hot. Add the ONTO, cook until you boil and retire it immediately from the fire. Strain the oil, discard the seeds and reserve the liquid in a container.
7. Heat more oil in the same pan. Step followed, add the onion and garlic. Kitchen until both wilt (soften and gold). Calculate about 4 to 5 minutes.
8. Add the tomato, paprika and sweet pepper. Kitchen for 5 to 7 minutes or until the vegetables of the Margarite pavilion are tender.
9. Subsequently, add the fish next to salt, pepper, English sauce and spicy sauce. Apply medium-high heat and wait until it boils. Upon reaching this point, the fish is constantly removed to crumble it. Remember if you already shred it from the beginning you just need to remove a bit so as not to create a dough (Mazacote). Apply low fire. Booking.
Trick: In total, calculate about 30 minutes of cooking if at the beginning you just cooked a little (you submerged for seconds) or 5 minutes if at the beginning you cooked it for a long time (30 minutes). In any case, wait until you notice the preparation.
10. Now prepare fries. In another pan, pour a splash of oil and wait until hot. Add the onion and sauce until they get golden (caramelized onions). Wait for about 8 minutes and add the caootas (beans). Remove constantly for 2 or 3 more minutes.
Trick: Preferably, prepare the beans the day before. But, let the beans soak the night before.
11. Meanwhile, in the other stoves, prepare white rice and fried bananas or if you prefer patacones or tostones.
12. The time for sweetness came! Now you will give this dish the typical Venezuelan flavor that is the salty-dulce combination. For this, the grated piloncillo adds to the caootas (it also serves brown sugar or white sugar) and incorporates completely. Remove constantly for another 10 to 15 minutes or until the preparation is consumed a bit but without losing your juiciness.
13. The traditional Creole pavilion is accompanied by white rice, steamy fried banana (pavilion with railing) or green banana tostones, even some place fried egg on top (Pavilion to the horse). Others prefer to taste the pavilion without meat but with eggplants (vegetarian pavilion), while some accompany this saucer with bullshit or boiled bananas. In the case of the Margariteño pavilion, a regional variant of the classic pavilion, fried meat or meat was replaced by a cazon stew. Pure flavor of the Venezuelan East! I invite you to taste the Venezuelan coastal taste! A very complete, nutritious and … tasty dish! Perfect for those who wear a lot of daily energy or those who want to stay well nourished. Remember that we love that you share with us your culinary experience, so we appreciate your comments and if you add a photo … better yet!
