PREPA­RA­TION:

DNA Magazine (Portugal) - - Recipes -

Fil­let the fish and sea­son with "flower of salt", lemon zest and pep­per. Roast it in the oven at 180oc for 10/15 min­utes. Use the fish bones and fish head to make the fish stock, place them in a pan with lemon and saf­flower, cover with wa­ter and boil for 10 min­utes. Then add the limpets just to blanch them. Keep the stock aside to rest. Chop the onion and gar­lic and fry them in the but­ter along with the rice for 1 minute. Add a splash of white wine and let it evap­o­rate. Add some fish stock so that the rice takes on its aroma. Cook the beet­root in salted wa­ter for 30 min­utes. Cut in half, wash and bake with the black­belly rose­fish fil­lets.

SERV­ING SUG­GES­TION:

Spoon a por­tion of rice on the plate, place the fish on top and gar­nish with the beet­root, limpets, and cress.

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