NoNaturally, sardines and cod are also prepared (in a thousand ways) in this magnificent dish The cuisine of Portugal (The Hippocampus). Not just recipes, but a story in images of a coast and its cities, of chefs and restaurants, of that European fusion taste that created the celestial pasteis de nata.
Mussels, chard and herbs
INGREDIENTS FOR 4:
1 head of garlic
2 tablespoons of olive oil
1 kg mussels
170 g butter
200 g homemade bread
200 chard leaves
a few coriander leaves.
Procedure
Peel the garlic, cut it in two and fry it in olive oil. Add the mussels and cover. Cook for 10 minutes, until all the mussels have opened. Collect the juice from the mussels. Remove and shell the mussels, then set them aside. With an immersion blender, emulsify the mussel juice with 150 g of butter.
Mussels, chard and herbs (recipe by Anaïs Bourny Delon, photos by Nicolas Lobbestaël, taken from “The cuisine of Portugal”, L’Ippocampo).
In a pan, brown the roughly chopped bread in the remaining 20 g of butter over low heat until it is crispy on the outside and soft in the center. Bring the mussel juice to the boil in a saucepan. Dip the beets and cook them for 30 seconds. Drain them from the juice and set them aside. Reheat the mussels in the same sauce over low heat for 5 minutes.
On each plate, arrange the pieces of fried bread, the mussels, the mussel sauce, the chard and a few coriander leavesthen serve.
Oyster tartare
INGREDIENTS FOR 4:
4 large Portuguese oysters
20 cl buttermilk (or milk or low-fat yogurt, with a few drops of lemon)
40 g salicornia (online or in gourmet shops)
40 g codium algae
20 g sea lettuce
80 g sea fennel (all seaweed, online or in organic shops)
2 tablespoons kaffir juice (or lime)
1 tablespoon lemon zest
2 tablespoons of olive oil
1 tablespoon sesame seeds
salt flakes, freshly ground pepper.
Oyster tartare (recipe by Anaïs Bourny Delon, photos by Nicolas Lobbestaël, taken from “The cuisine of Portugal”, L’Ippocampo).
Procedure
Open the oysters. Collect the water in a glass and put it in a cool place. Take the oyster meat and marinate it in buttermilk for 30 minutes. Set the shells aside to serve. Finely chop the glasswort, codium seaweed, sea lettuce and sea fennel. Set aside some sea herb leaves and sprigs for garnish.
Book “The cuisine of Portugal” (The Hippocampus).
Mix with the oyster waterthen add the kaffir juice and lemon zest. Cut the oyster meat into large cubes and add it to the seaweed and citrus fruit mixture in a bowl. Pour in the oil slowly and mix with a spoon to gently emulsify.
Season with salt flakes and freshly ground pepper. Pour a spoonful of oyster tartare into each shell and garnish with herbs seafood, seaweed and sesame seeds. Serve immediately.