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At a time when we give relatively little importance to hake, the chef Gonçalo Costa, from Tágide, in Lisbon, puts it in his letter, in a perfect declination of the sea. And give us the recipe .
Hake with peas and papaya cured 24 months
(4 persons)
600 g Hake proper
15 g Salted Iberian potato 24 months
100 g Butter
100 g Natas
1 g baguette
30 g parsley
30 g parsley
30 g parsley
50 g parsley
50 g parsley
Parmesan cheese
2 leaves of peppermint
Olive oil
Sal qb
Chicken broth
Green tea sauce:
Boil cream, remove from heat, and at mint, covered with an adherent film for 20 minutes. Then sauté, crush with the magic wand and season with salt
Salsa butter:
Bring the parsley leaves, cooling in water on ice shortly after # 39; scalding. Then, dry the leaves and crush with butter, parmesan cheese and bread crumbs until you get a smooth butter.
Serve:
Skip double chin with chopped shallots, to add peas, 2 tablespoons chicken broth, 1 knob of butter; Once dissolved, add a little chopped coriander and seasoning salt. Prepare hake in individual portions of 150 g each and steam for about 10 minutes. Finally, put some butter and a thin slice of dewlap on the hake, and lightly brown. Serve with a small rice needle.
The fish of the best memory in good company
The haute cuisine is after all the best bow that we can make to the product. The roots and proximity are the center of excellence of Portuguese cuisine, heritage without owner or author. Fialho de Almeida wrote that a Portuguese dish "is a product of the collective genius, nobody invented and invented it all."
Who cooking is a tradition time transmitter and inventor of it, important not to let forget. which is so good. There is no greater maritime wonder than a salted hake for two days, then raised to the glory of cooking, frying or gratin. In fact: there are better, and in many ways, just check the hake's head cooked with an onion doll and clove, then the party goes up and invites to the table.
The Chef Gonçalo Costa is a Ribatejo de Santarém, the brava party is not foreign to him and one of the works of Hercules that can be attributed to him is to have been make original maritime bridges, drawn from his imagination and from the prodigious technical arsenal of his experience. Here is the recipe, first to run like this, then to everyone to draw the coals to his sardine. Incidentally, hake.
The recipe for roast duck by chef Marlene Vieira
Take note of the recipe for cod with coriander rice
See also:
Recipe for lavender salad,
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