Recipe: pantaneiro painted in baru crust – 11/06/2023 – Food

Chef Ariani Malouf is among the great names in Brazilian cuisine. Born in Cuiabá (MT), she worked at Le Cordon Bleu, in Paris, and returned to Brazil in 2000 to open Mahalo Cozinha Criativa, today considered one of the best restaurants in the Central-West region.

Since November 1st, however, it is not necessary to go to Cuiabá to sample Malouf’s creativity. His creation, the painted pantaneiro in baru crust, served with coconut rice and plantain, is served on Latam’s long-distance international flights —both business and economy—, as part of the “Sabor à Brasileira” program.

Don’t have plans to travel abroad? No problem. It is also possible to try Malouf’s dish at home, following the step-by-step instructions shared by the chef and the airline. See the recipe below.

Pantanal painted in baru crust, by Ariani Malouf

Performance: 2 servings

Ingredients:

Painted

• 400 gr Pintado Fillet
• salt
• lemon pepper
• Oil for grilling

Crust

• 3 slices of sliced ​​bread – process
• 40 gr Baru (Mato Grosso seed) – chop
• 15 gr Parmesan – grate
• 40 gr Butter – ointment consistency
• 1/2 Tahiti Lemon – zest
• 1/2 piece of Cheiro Pepper – remove the seed and chop

Sauce

• 80 ml Olive Oil
• 120 gr chopped onion
• 10 g minced garlic
• 60 gr Red Pepper, cut brunoise (remove the white part)
• 1 pinch Earth Turmeric
• 180 gr Ripe tomato (seedless, diced)
• 200 ml Coconut Milk
• Parsley
• Coriander
• 1 unit Chilli Pepper
• 1/3 unit Chili Pepper
• 200 gr Mandioquinha
• Water
• salt

Banana

• 100 gr Ripe unpeeled banana – cut into 2-inch slices
• 20 g Butter

Rice

• 150 g needle or parboiled rice – already cooked
• 400 g Onion – cut into thin half moons and fry
• Oil for frying the onion
• 30 g fresh dried coconut – grated
• Green onion
• Parsley

Method of preparation:

Painted

• Cut the fish into 180 gr pieces
• Season with salt and lemon pepper on both sides
• On a griddle or frying pan, seal with a drizzle of olive oil on both sides.

Crust

Sauce

• Put a drizzle of olive oil in a pan

• Sauté the onion, add the garlic and then the pepper

• Add a pinch of saffron and add the tomato

• Add the coconut milk and let it cook. Reserve

• At the same time, peel the cassava and cook it in salted water

• When it is well cooked, mix with 300 ml of the cooking water. It should have a cream consistency.

• Mix the cassava cream with the coconut milk preparation

• Finish with the peppers, parsley and coriander and adjust the salt

Banana

Rice

• Cook the rice normally. Reserve

• Grate the coconut and place in the oven to lightly brown

• Peel the onion, cut into thin half moons and fry, stirring to brown evenly.

• Drain well

• Mix the onion and coconut with the rice and add the green scent at the end