Place the iron enmantecado on the bools, heat well and seal all the slices of Surubi (without skin or bone), both sides.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make surubi premium: |
| 1 kg. Of sliced surubi (without bone or skin) 150 grs. of green olives 3 taiti lemons 3 cloves of garlic 2 cups of dry white wine 50 grs. Black pepper (ground) 1 cream of milk (fresh) 1 Mazo Chico de Kuratu 1 Locote Verde Chico 100 grs. Butter 2 teaspoons of fine salt (or comfort) 3 tablespoons of grated cheese |
Ingredients to make surubi premium:
2. they will have to be doaditos but without cooking too much. Just seal.
3. Blend the half of the olives (of the 150 grs.) With the lemon, the locote, 2 garlic cloves, 1 cup and a half of the wine, half of the black pepper, and salt with 1 tablespoon of fine salt.
4. This preparation plays in an enmantecado pyx and putting the slices of Surubi already sealed next to each other.
5. Take hot oven for 45 minutes. In the middle of the cooking, turn it around.
6. After 45 minutes take out and place the following preparation on all the slices:
7. Blend what was over the wine, 1 clove of garlic, what so much of the pepper, the cream of milk, 1 teaspoon small salt, the kuratu, this lead to the pan enmantecado for 3 minutes.
8. heat well and then spill over all the slices of Suribi already cooked in the pyrex, and in the end the 3 tablespoons of grated cheese.
9. The leftovers of olives (but without liquefy only in slices, if you like to place in more quantity).
