Salmon fillets with fubá crust (6 pps)
A typical Brazilian dish: breaded fish fillets (salmon in this case), with milk and cornmeal (called “Fubá”).
A very familiar recipe which can be served with tartar sauce and black bean salad.

- 2 kilos of Chilean salmon
- 1 cup of milk
- 1 cup of fubá (cornmeal)
- salt and pepper to taste
- ample sunflower oil for frying
- lemon wedges for serve

For the sauce:
- 200 grs of light mayonnaise
- 1 hardboiled egg
- 25 grams of capers
- 25 grams pickled pickles
- 50 grams of red onion chopped very fine
- Lemon juice

Remove the skin carefully from the salmon
Chop the salmon into six pieces
Season the salmon with salt and pepper. Put the milk in a bowl and dip in the fish pieces, drain and batter them immediately in the fubá.
Heat the sunflower oil in a deep pan and fry the fish until cooked and golden brown on all sides. Remove, drain, and place on absorbent paper.
To prepare the tartar sauce, place in a bowl the chopped pickles, onion, cooked egg and caper.
Add the mayonnaise and a little lemon juice, mixing well until you have achieved a medium consistent sauce.
Serve the fried fish with fubá, garnish with lemon wedges, accompanied by tartar sauce and black bean salad.

For the black bean salad:
- 2 ½ cups cooked black beans
- 1 cup cherry tomatoes, divided into four
- 1 cup chopped Alaskan cucumber in small cubes
- 2 tbsp chopped fresh mint
- 2 tbsp fresh basil chopped
- 2 tbsp olive oil
- salt and pepper to taste
- 1 tbsp lemon juice

In a bowl, combine black beans, diced cucumber, broken tomatoes, mint and basil. Season with olive oil, lemon juice, salt and pepper. Cool 10 minutes in the refrigerator and serve the fubá salmon.