“Abade de Priscos” pudding, Can the Can sea version with muxama
Crispy dried tuna, roasted almonds
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Abade de Priscos pudding
Category: Food for your eyes only
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Grilled Monkfish Liver
Grilled Monkfish Liver
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Sea foie gras
Sea foie gras
Grilled brioche bread, beet jam, monk fish liver
Fish head terrine
Summer sprout salad, mustard Dijon and pickles
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Tomato soup Algarve style
Tomato soup Algarve style
Tuna muxama, boiled egg and fresh parsley
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Tuna nudja
Tuna N’duja and french toast
Smoked fish sausage filled with tuna fats, chillies, white wine
Camarinhas juice for fish tartar
Camarinhas juice for fish tartar (Corema album L. D. Don)
Grey triggerfish tartar in Camarinhas tiger milk
Grey triggerfish tartar in Camarinhas tiger milk, sweet potatoes and halophytes (Corema album L. D. Don*)
* The “camarinhas”, designated as Portuguese crowberry (Corema album L., D. Don) are wild small fruits that grow on bushes on the dunes of the Iberian Peninsula coasts.
Grey triggerfish tartar, in fermented Camarinhas juice
Grey triggerfish tartarGrey triggerfish (Balistes capriscus) tartar, in fermented Camarinhas juice (Corema album L. D. Don), orange sweet potato, Mediterranean saltbush (Atriplex halimus) and golden samphire (Inula chritmoides)
* The “camarinhas”, designated as Portuguese crowberry (Corema album L., D. Don) are wild small fruits that grow on bushes on the dunes of the Iberian Peninsula coasts.
Sea “Mão de vaca” - Atlantic Wreckfish with chickpeas and tuna sangacho chorizo with black pork bacon
Sea “Mão de vaca”* - Atlantic Wreckfish with chickpeas and tuna sangacho** chorizo with black pork bacon com grão e chouriça de sangacho** de atum com toucinho de porco preto
* ”Cow hand with grain” is a typical dish of Portuguese cuisine whose origin is often associated with Ribatejo. It predominated in taverns in the West and Lisbon, being a reference in Malveira, especially during the local fair. There are references to records of this recipe in Malveira since the end of the 18th century. The cow's hand has a soft, gelatinous consistency. What we tried was to replace this meat with the head and skin of Atlantic Wreckfish whose consistency is similar.
**Sangacho - Darker band of tuna meat. Located along the longitudinal lateral line, on both sides of the fish.
