2020 Outubro em conserva

October 2020 extreme tinned fish dishes

Sardine, with coriander and olive foam

Tuna belly “à lagareiro”

Tuna belly, "Vilhão" sauce

Sardine, with coriander and olive foam, fresh tomato salad and roasted pepper

Tuna belly “à lagareiro”, pepper and mirin, round green beans with anchovy butter and pickled lemon. The expression "à lagareiro" means an individual who works in a olive press, producing olive oil. It is used in this context due to the abundant amount of olive oil that is used in the recipe.

Tuna belly, "Vilhão" sauce, mussels and sweet potatoes

Tuna samosa

Smoked sole

Abade de Priscos pudding

Tuna samosa, mango and mustard chutney, orange, coriander and chilli

Smoked sole, Alcobaça apple, monkfish liver, beet and pistachio

Abade de Priscos pudding, tuna muxama, orange and almonds. Abbot of Priscos pudding is a typical Portuguese dessert, a rich crème caramel pudding created by Father Manuel Joaquim Machado Rebelo, the Abbot of Priscos, in the 19th century. The pudding is unique in that it contains bacon and a very large amount of egg yolks. In this recipie we use muxama instead of bacon.

Photographs by Mariana Motta Veiga