80g butter6 tablespoons extra virgin olive oil2 medium onions finely chopped4 mulatto chilies cut into stripssalt and pepper to taste8 strips of foil4 strips of mixiote, split in half8 tongue fillets of 150 g2 cans of eels
Preheat oven to 300 degrees Celsius. In a saucepan heat the mash with the oil and stir the onions; Add the chile in strips and season. soak the 8 strips of mixiote to soften and drain. On each strip of foil place a strip of mixiote and a fish fillet on top. Cover with the sauce and a tablespoon of eels with a little of your oil, fold the mixiote in and seal with the aluminum foil so that the fillets are closed. Bake 8 to 12 minutes.
A fresh and delicious sole from the sea that brings out those salty ocean flavors.