|Nativ products in this recipe |
|Individual Tambaqui Ribs|
|Servings: 2 to 3 portions
|Preparation Time: 20 minutes|
- 2 or 3 packages of Whole Tambaqui Ribs Nativ (approx, 400 g)
- salt and black pepper freshly ground
- 2 tablespoons of cognac
- ¼ teacup of honey (50 ml)
- 3 tablespoons of olive oil
- 1 bunch of asparagus
- 1 teaspoon of lime juice
- 2 tablespoons of butter
- 50 g laminated and toasted almond
- 2 green pepper stems cut in thin strips
Fillets: unfreeze the ribs by placing them in the refrigerator part for about 30 minutes and after that, cut the ribs in half. Let them marinate with salt, black pepper, and cognac for 10 minutes. Arrange them in a baking pan and take to a preheated (200°C) oven for 15 minutes. Mix the honey with olive oil, baste the ribs and take them back to the oven for approx. 10 minutes or until they are browned.
Prepare the asparagus: remove the white and mostly fibrous portion of the stems, peel off the thicker peel of the lower half of the stems, and cook in boiling water seasoned with salt and lime juice for about 5 minutes. Deep them in cold water to cease the cooking. By using a frying pan, heat the butter and move the asparagus for 3 minutes, adjust the salt. Arrange each dish, place the asparagus around the ribs, baste with the sauce that remained onto the bottom of the baking pan and garnish by sprinkling the almonds and spring onions.