1. Good size potatoes are taken and cut into thick slices, they are located in the bottom of the roasting, which must be previously smeared with the butter.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Surubi chupin ingredients: |
| Butter (to spread the roam) Surubi is a kind of abundant sweet river catfish in Paraguay, Brazil, Argentina, Uruguay, Venezuela – where you may know it with another name. |
Surubi chupin ingredients:
2. 2. It is cut into medium pieces (approximately 100 to 200 grams) the surubi meat (taking care not to include the thorns – which is very easy because the surubi has good size thorns and it is relatively easy to remove the thorns and distribute it orderly above the potatoes.
3. salt and pepper to taste are added.
4. 3. The onion is cut into half slices, in pieces Los Locotes (morrons in Argentina), onion and finely chopped leaf tomatoes and is distributed in the flesh of the surubi, duido of spreading it well, occupying the empty spaces and covering fish meat.
5. 4. The cream of milk and finely chopped cheese are added. It is allowed to stand in the refrigerator so that the milk cream and the other ingredients are properly compensated.
6. 5. It is introduced to the oven, at a temperature of 150 to 180 degrees until its cooking completes. In the cooking, salt tenor is verified and fine salt is added if necessary, until it is to taste.
7. 6. Once cooked, it is served in the tray so that the diners enjoy the presentation, and, with a large cuhara, proceed to remove the desired amount of the tray.
