BAKED SOLE FILLET "YOU AND I"

The Peruvian sea is one of the richest and profuse of the earth. Peru has sovereignty over 200 miles or 370 kilometer far from the coast. Since ancient times, Peruvians know about the richness it has, and used its resources, pottery and textiles of Paracas and Moche cultures show us this.

The Peruvian sea offers a great variety of species such as: anchovy, sea bass, tuna fish, cojinova, lorna, pintadilla, bonito, etc. These are essential to catalogue the sea as an important source of proteins.

It has been identify 1070 different kind of fish species, 11,700 mollusks, 464 kinds of crustaceans, 3 different kind of mammals, and 30 cetaceans

RECEIPT

INGREDIENTS
3 lb 5 oz (1 ½ k) yellow potato, cooked and peeled
Milk, necessary amount
½ cup butter
½ cup parmesan cheese, grated
Nutmeg
2 egg yolks
6 sole fillets or similar
2 teaspoons dill, chopped, for decoration
1 ½ cup, mayonnaise
2 teaspoons mustard
Salt
Pepper

PREPARATION
Force potato, while still hot, through a strainer onto a heavy bottom pan. Add hot milk while stirring with a wooden spoon until a thick and soft purée is obtained. Add more milk if necessary. Add yolks and combine. Season with salt, pepper, parmesan cheese and nutmeg.
Butter a serving dish and cover the bottom with the potato purée.
Pat dry fillets and season with salt and pepper. Arrange fillets on potato purée and sprinkle dill.
Combine mayonnaise with mustard and spread it over the fish.
Garnish with chives if desired.
Bake in preheated oven 350 °F (180 °C) until fish is just cooked and and the mayonnaise starts to turn golden.

6 servings.