Prometo que vou tentar variar mais. Tenho muitas receitas em mente pra passar aqui, mas preciso das fotos antes… ou então, qual seria a graça?
Bom, esse peixe fiz no mesmo dia do risoto de palmito com tartufo como o prato principal (adoro cozinhar na casa da minha mãe!!! tem de tudo lá, mas principalmente uma hortinha sensacional), então, significa que é rapidinho de preparar. Pode usar qualquer peixe, de preferência branco. E procure usar um que tenha um filé bem “gordinho”.
A princípio parece que não vai dar certo, mas fica muito bom, garanto.
Ingredientes:
– 07 ou 08 filés grandes de Linguado
– 200ml de leite de coco (eu sei que fica esquisito sem acento, mas o Aurélio disse que não tem)
– 200ml de creme de leite
– 01 Creme de Cebola (em pó)
– 400g de camarão rosa descascado (o tamanho vai de acordo com sua preferência ou bolso…hehe)
– 01 colher (sopa) de tomilho seco
– Tempero em pó para aves (Fondor/Kitano ou similar)
– 03 colheres (sopa) de molho de tomate
– Queijo parmesão ralado (pode substitur por outro queijo)
– 01 colher (sopa) de ervas finas secas
– 04 galhos pequenos de alecrim fresco (pode usar o seco se você não tiver onde arranjar o fresco ou pode simplesmente não usar. muita gente não gosta do gosto do alecrim…)
– 10 a 15 folhas de manjericão (dá pra dispensar também, mas faz toda a diferença, na minha opinião)
– Pimenta-do-reino a gosto
– Azeite
Modo de Preparo:
Pra quem está em dúvida que creme de cebola é esse, é daqueles sopões que vem em pó e é só misturar água (nessa caso não misture com água, hein!). São excelentes para temperar. Um exemplo de creme de cebola abaixo:
Misture o creme de leite, leite de coco e o creme de cebola num pote a parte.
Tempere o peixe com as ervas, pimenta-do reino e com o tempero em pó numa bacia. Salgue menos que o normal, já que o molho que foi preparado agora pouco já é um pouco salgado por causa do creme de cebola.
Se você quiser ousar e colocar algumas especiarias a mais, fique à vontade. Divertido mesmo é mandar na sua cozinha e não seguir receitas ao pé da letra (por isso que gosto mais de fazer pratos salgados… a maioria dos doces desanda se não fizer tudo certinho.)
Disponha todos eles em um refratário grande o suficiente. Se partes de alguns filés ficarem sobre outros, não tem importância. Escolha os mais finos para fazer isso.
Regue com azeite.
Cubra o peixe com a mistura de creme de cebola antes preparada.
Por cima, coloque (com displicência mesmo) o molho de tomate. Depois de assado, tudo irá se misturar.
Use a bacia que você temperou o peixe (uma coisa a menos pra lavar depois!!!) para fazer o mesmo com o camarão, mas ao invés das ervas finas, use o tomilho.
O camarão que eu usei estava ainda um pouco congelado, mas, de preferência, não faça isso para o prato não ficar aguado.
Depois de temperado, coloque o camarão sobre o molho.
Por fim, ponha os galhos de alecrim (inteiros mesmo, que é só pra dar o gosto e depois quem não gosta pode tirar) e as folhas de manjericão (pode rasgá-las com as mãos pra espalhar e render mais) e salpique com o queijo ralado.
Desculpa, tá? Essa foto teimou em ficar virada… Eu desviro e ela volta a ficar assim. Então, vai desse jeito mesmo!!! Inclina a sua cabecinha pro lado direito que dá pra ver.
Coloque no forno alto (não sei quantos graus dá isso… meu forno tá tão velhinho que não tem mais nada escrito. esse aí que eu usei, então, da casa da minha mãe, é do casamento dela! vixi!!!).
Espere borbulhar e dourar bem.
Varia a cada forno, mas leva em média uns 35 minutos, se é que me lembro bem (ou o tempo que levar pra fazer o risoto, no meu caso).
Se chegou nessa aparência, está pronto pra servir!
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