Month: April 2021

Categories
Selo de Mar recipes

Smoked swordfish loin with salad and honey and orange vinaigrette

Smoked swordfish loin with salad and honey and orange vinaigrette

Ingredients:

1 pack of smoked swordfish loin

1 pot of flowers

1.75 oz uncooked laminated radish

1.75 oz uncooked laminated turnip

1.75 oz uncooked laminated fennel

½ diced orange

3.5 oz mix of greenery (mizuna, watercress, spinach)

Vinaigrette:

3 tablespoons of olive oil

½ Orange juice

1 tablespoon of honey

0.35 oz grated ginger

1 teaspoon of sesame oil

Salt, as needed

black pepper

Method:

For the vinaigrette add all the ingredients in a tall glass, except the olive oil.

With a hand blender in medium speed add the olive oil slowly.

For the salad, use a salad bowl and add the mix of greenery, the diced orange, the radish, the turnip and the fennel and half of the flowers and half of the vinaigrette.

Involve all gently.

To serve, finish with the smoked swordfish, the flowers and the vinaigrette.

In addition to the Selo de Mar smoked swordfish loin pack, we used the products of the producers, Microgreens and Prata de Mel

Photo: Mariana Motta Veiga

Categories
Selo de Mar recipes

Carbottarga

Carbottarga

Ingredients for 2:

8.80 oz of fresh pasta

1 pack of bottarga

1 pack of Swordfish belly (optional)

4.20 oz of cheese, finely grated

4 egg yolks

0.35 oz of Spring onion, chopped

Salt, as needed

Black pepper, as needed

Method:

Put a pan of water and salt on the stove. When it boils add the pasta and follow the cooking instructions indicated by the producer.

While the pasta is cooking, place the egg yolks, grated cheese, bottarga, salt and pepper in a large bowl. With the help of a fork, crush the ingredients to a paste and set aside.

As soon as the pasta is cooked, add the pasta to the previous preparation and carefully mix it so that it does not break. You can add a little bit of the cooking water to make the sauce creamier.

Sirva de imediato e finalize com tiras de barriga de espadarte e cebolinho fresco picado.

In addition to the Selo de Mar bottarga and barriga de espadarte pack, we used the products of the producers, Massa Fresca and I am Cheese

Photo: Mariana Motta Veiga

Categories
Selo de Mar recipes

Smoked octopus

Smoked octopus tentacle with pineapple and chilli jam and mizuna salad

Ingredients:

1 pack of smoked octopus tentacle pack Selo de Mar

1 pineapple and chilli jam

2.10 oz of mizuna

Method:

Place the jam on the plate.

Cut the smoked octopus tentacle in 4 to 5 pieces and put on the plate.

Finish the dish with mizuna leaves seasoned with the oil in octopus packaging.

In addition to the Selo de Mar smoked octopus tentacle pack, we used the products of the producers, Hand Made Picantes, Hortelão do Oeste

Photo: Mariana Motta Veiga

Categories
Selo de Mar recipes

Corn bread bruschetta with tuna pastrami, babaganoush, tomato and goat cheese

Corn bread bruschetta with tuna pastrami, babaganoush, tomato and goat cheese

Ingredients:

1 pack of Selo de Mar tuna pastrami

2 slices of corn bread

3 tablespoons of babaganoush

0.70 oz of mini tomatoes

1.40 oz of goat cheese

1 tablespoon of honey

Olive oil, as needed

Method:

Place a generous drizzle of olive oil in a frying pan and fry the corn bread on both sides

Remove the toasts to an absorbent paper in order to remove the excess oil.

Start by spreading the babaganoush on the cornbread toasts. Place the cheese in pieces about 0.40 inches. Then place the tuna pastrami in between the cheese.

Cover the empty spaces on the toast with the tomatoes and finish the toast with a drizzle of olive oil and honey.

In addition to the Selo de Mar tuna pastrami pack, we used the products of the producers, Prata de Mel, Comida Independente, Microgreens

Photos: Mariana Motta Veiga