Sole in Rocoto Sauce
Recipe of Alfredo Aramburú from Restaurant ALFRESCO.
Ingredients:

100 gr. sole.
1/2 rocoto hot pepper (without seeds and veins)
blanched in water, sugar and vinegar by 3 times.
1/2 soup tablespoon of chopped onion.
1/4 clove of garlic.
1 tablespoon of butter.
1/2 teaspoon oregano.
1 cracker.
3 oz. of cream milk.
1 oz evaporated milk.
1/16 tsp. cumin.
1/16 pack or pinch of sibarita or paprika.
1 tsp. of chopped green onion. (green part).

To Prepare:

Brown the onion and garlic in butter, add the oregano, cumin and paprika.
Blend the rocoto pepper, the cracker and the milk and add this mix to the preparation.  Cook on low heat until it ready. Add salt and pepper.
Strain the sauce. Cook the fish and serve it in a plate. Add the sauce and decorate it with chopped green onion.

Side Dish:
A variety of vegetables, steamed baby potatoes, glazed carrots, steamed broccoli bouquets, mushrooms, jolantau (Chinese string bean).