Ingredients to make Surubi Chupin:
- Butter (to spread the roast)
- dad
- Locotes (morrones)
- tomatoes
- onion
- Leaf onion (also called green onion)- optional
- garlic
- salted
- Pepper
- milk cream
- Paraguayan cheese.
- Observation:
- The Surubi is a species of sweet river catfish abundant in Paraguay, Brazil, Argentina, Uruguay, Venezuela – where it may be known by another name.
How to make Surubi Chupin:
- Take good-sized potatoes and cut them into thick slices, place them neatly at the bottom of the roasting pan, which must be previously greased with butter.
- Cut the surubi meat into medium pieces (approximately 100 to 200 grams each piece) (taking care not to include the bones – which is very easy because the surubi has good sized bones and it is relatively easy to remove the bones and distribute it neatly on top of the potatoes. Salt and pepper are added to taste.
- Cut the onion into half slices, the locates (bell peppers in Argentina) into pieces, the finely chopped onion and tomato leaves and distribute on top of the Surubi meat, taking care to spread it well, occupying the empty spaces and covering the top. Fish meat.
- Add the cream of milk and the finely chopped cheese. Let it rest in the fridge so that the milk cream and the other ingredients blend properly.
- It is introduced into the oven, at a temperature of 150 to 180 degrees until it is fully cooked. Halfway through cooking, check the salt content and add fine salt if necessary, until it is to taste.
- Once cooked, it is served on the tray so that diners can enjoy the presentation, and with a large spoon, proceed to remove the desired amount from the tray.
