The oh-so talented Chef Sylvio Trujillo of the upscale Restaurante Marruá in Bonito, Mato Grosso do Sul, Brazil takes time from the kitchen to speak with Luxury Experience after a gastronomic evening of dining. Located inside the stunning Marruá Hotel, Executive Chef Sylvio Eduardo Trujillo runs the state-of-the-art kitchen with style, grace, and inspired cuisine where the focus is on Contemporary and Mato Grosso do Sul Regional Cuisine. Chef Sylvio Trujillo graciously shares his recipes for Seared Salmon in a Sesame Crust, and Grilled Brazilian Catfish with Mashed Cassava "a la Plancha."
Marruá Hotel
Executive Chef Sylvio Trujillo, the impressive talent in the kitchen took time to speak with Luxury Experience after we had a marvelous dinner at Restaurante Marruá during our stay in Bonito, in the state of Mato Grosso do Sul, Brazil on March 20, 2019. Passionate about all things culinary, he honed his skills working at top restaurants in São Paulo, Brazil including the restaurants at the luxury hotels, Hotel Unique and Fasano, lived in Europe, and worked in Italy where he garnered new techniques, before returning to Brazil, and ultimately making Bonito his home 13 years ago. Interestingly, he and his wife went to Bonito for a vacation, loved it so much there that they decided to stay; lucky for Bonito’s residents and visitors.
While Bonito, a pretty city focused on eco-tourism is a much more relaxed, laid-back city than the sophisticated metropolis of São Paulo, Chef Sylvio Eduardo Trujillo maintains the same level of high quality and inspired cuisine at the luxurious Hotel Marruá’s restaurant, Restaurante Marruá, where he deftly melds Contemporary Cuisine with Mato Grosso do Sul Regional cuisine.
Chef Sylvio Trujillo
Although chefs do not have much free time, when not working in the restaurant or creating new recipes, Chef Slyvio Trujillo enjoys spending time with his wife and family.
Chef Sylvio Trujillo graciously shares his recipes for Seared Salmon in a Sesame Crust, and Grilled Brazilian Catfish with Mashed Cassava "a la Plancha" to tempt your palate into dining at Restaurante Marruá.
Chef Sylvio Trujillo Recipes – Restaurante Marruá, Bonito, Mato Grosso do Sul,Brazil
Salmon in a Sesame Crust
Grilled Brazilian Catfish with MashedCassava "a la Plancha"
Salmon in a Sesame Crust
Sauce:
|
100 |
Grams (3.5 ounces) |
Honey |
|
100 |
Grams (3.5 ounces) |
Soy |
|
2 |
|
Limes, juiced |
|
50 |
Grams (1.76 ounces) |
Ginger, grated |
|
|
|
Salt and Pepper, to taste |
Method: In a bowl, add all the ingredients and beat with a whisk until emulsified.
Wasabi Mayonnaise:
|
50 |
Grams (1.76 ounces) |
Wasabi Powder |
|
50 |
Grams (1.76 ounces) |
Fresh Cream |
|
20 |
ML (0.69 ounce) |
Olive Oil |
|
|
|
Salt, to taste |
Method: In a bowl, blend all the ingredients with a mixer until you reach a smooth consistency.
Tomatoes Confit:
|
100 |
Grams (3.5 ounces) |
Cherry Tomatoes |
Method: Place the tomatoes in a pan with balsamic vinegar, honey, salt, pepper and olive oil. Bring the liquid to a boil, then let it sit for 5 minutes.
Salmon:
|
200 |
Grams (7 ounces) |
Salmon fillets |
|
100 |
Grams (3.5 ounces) |
Mushrooms |
|
50 |
Grams (1.76 ounces) |
Sesame Seeds |
|
50 |
Grams (1.76 ounces) |
Watercress |
Method: In a very hot pan, sear all sides of the salmon fillet then transfer to a container and cover the salmon with sesame seeds and let it rest.
In another pan, sauté the mushrooms with some butter, salt and pepper.
Plating: Place the tomatoes and sprouts on one side of the plate, add the salmon on the other and spoon the wasabi mayonnaise in the center. Put the sauce on the shoots and you’re done.
Grilled Brazilian Catfish with Mashed Cassava "a la Plancha"
Bahia Orange Vinaigrette:
|
2 |
|
Bahia Oranges |
|
1 |
|
Purple Onion |
|
1 |
Bunch |
Cilantro |
Method: Brunoise chop (brunoise means to finely dice) the onion and 1 of the oranges and place in a bowl. Toss ina few coriander leaves and mix everything. Season with salt and pepper to taste, 2 tablespoons of olive oil, and the juice of the remaining orange. Reserve.
Cassava Puree:
|
1 |
Kg (2.2 pounds) |
Manioc (Cassava) |
|
200 |
Grams (7 Ounces) |
Butter |
|
200 |
Grams (7 ounces) |
Sour Cream |
|
|
|
Salt and Pepper, to taste |
Method: Cook the cassava in a pressure cooker until soft. Drain and process with butter, sour cream, salt and pepper. Reserve.
Grilled Pintado (Brazilian Catfish):
|
250 |
Grams (8.8 ounces) |
Brazilian Catfish fillets |
|
50 |
ML (1.69 ounces) |
Olive Oil |
|
|
|
Salt and Pepper, to taste |
Method: Season the fish with olive oil, salt and pepper. Grill over medium heat for 4 minutes on each side.
Place a nonstick frying pan over medium heat. Take a large spoonful of cassava puree and strain it on the surface of the frying pan. Fry like an omelet and turn.
Plating: Put the puree in the bottom of the dish that the fish will be served on. Place the grilled catfish on top ofthe puree and garnish it with the Bahia orange vinaigrette and brunoise chopped orange. Drizzle the fish with olive oil, and that’s it.
Restaurante Marruá is open daily for lunch and dinner.
Debra C. Argen and Chef Sylvio Trujillo
You may also enjoy reading the Portuguese version in Chefs’ Recipes section.
Read about our dining experience at Restaurante Marruá in the Restaurants section.
To learn more about Restaurante Marruá and Marruá Hotel, please visit their website: www.marruahotel.com.br.
Restaurante Marruá
Marruá Hotel
Rua Joana Sortof, 1173
Bonito, Mato Grosso do Sul (MS)
CEP 79290-000
Brazil
Telephone: +55 (67) 3255-6262
Whats App: +55 (67) 99189-8264
Email: reservas@marruahotel.com.br
Facebook: www.facebook.com/marruahotelbonito/
Instagram: www.instagram.com/marruahotel/
Read more about our experiences in Brazil inthe Pantanal and Bonito in the Destinations, Hotels and Resorts, Restaurants, Chefs’ Recipes, and Adventures sections.
VIDEOS:
o Debra C. Argen interview with Chef SylvioEduardo Trujillo – in Portuguese – https://youtu.be/VAcq2Uhhsrc
Important Travel Information:
Agência Ygarapé
We used Agência Ygarapé for expert and professional tour information and booking our adventures. The agency has been providing high-quality, attentive service for tours, packages, accommodations, and transport services and more for over 20+ years, serving Bonito and the Pantanal region.
Please visit their site for more information (site is available in English, Portuguese, and Spanish): www.ygarape.com.br.
Agência Ygarapé is open daily from 7:00 am until 9:00 pm (and until 10:00 pm during high season).
Agência Ygarapé
Rua Coronel Pilad Rebuá, 1853, Centro
Bonito, Mato Grosso do Sul (MS)
CEP 79290-000
Brazil
Telephone: +55 (67)3255-1733
Cellular: +55 (67) 99213-7374
Skype: ygarapetour
Email: informacao@ygarape.com.br
Website: www.Ygarape.com.br
Facebook: www.facebook.com/agenciaygarape
Instagram: @agenciaygarape
Visit Brasil
For more information on Bonito and Pantanal, please visit:
http://www.visitbrasil.com/en/destinos/bonito.html, http://www.visitbrasil.com/pt/destinos/bonito.html
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