1. Place the potatoes in cold salted water and bring to the fire. Cook until tender
and prepare the puree. Pour olive oil and season to taste.

2. Pesto Procedure:

Peel the garlic cloves, pass them through the food processor and place them in a
bowl. Add a teaspoon of salt and mix it well, grind the Brazil nuts (in the processor,
with a pestle or knife) and add the garlic and salt. Wash the basil leaves and dry
them. In a blender, blend the olive oil with the basil and add the remaining
ingredients mixing them with a spoon. Season with a little pepper, salt and black
pepper, keep in a sterilized jar.

3. Pirarucu Procedure:

Put a little bit of oil in the nonstick skillet over high heat. Brown the fillet and
transfer it to a baking sheet and bake for 12 minutes. Remove it from the oven
and serve with puree and pour the Pesto sauce over the fillet.