Jacaré ao Creme de Milho ( Crocodile of Cream of Corn )


1kg of fillet of alligator (tail, fillet)
3 spoons (soup) of onion
1 spoons (soup) of garlic
3 spoons (soup) chivied
3 spoons (soup) of parsley
25g salt
200g of mozzarella
200g of ham
Pepper and oregano to taste

Cream of corn:
1 small onion grated
1 spoon (soup) of butter
1 can of corn
500ml milk
1 can of cream of milk
Corn starch
Smell green stew to taste.

Method of preparation:
For seasoning the meat in the blender to coat onion, garlic, chives, parsley, salt, pepper and oregano, place the fillets on top and let rest for 30 minutes. After the rest besmirch the fillets in flour, thread, fry in hot oil. Let them separate, while preparing to be the cream of corn. Braise the onion in butter and add ½ cup (tea) of grains. Beat remaining in the blender along with water can, and move into a sieve to remove the pelinhas add the pan. Add milk, salt, a pinch of nutmeg. Add the starch dissolved in a little milk and stir until the desired point. Finally add the cream of milk. Place on a broiler fillets coated with the margarine, the ham, the mozzarella and finally the cream of corn sprinkled with green odor, mild to hot oven for grating.

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