Category: Selo de Mar recipes

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Selo de Mar recipes

Tuna Pastrami Sandwich, toasted brioche and coleslaw salad

Tuna Pastrami Sandwich, toasted brioche and coleslaw salad

Ingredients for 2:

2 packs of tuna pastrami

2 brioches

1.05 oz of cucumber pickle

1 tablespoon of butter

2 tablespoons of mustard

Ingredients for Coleslaw salad

2.80 oz de of purple kale sliced

1.40 oz of grated carrot

1 tablespoon of mustard or yogurt

½ lemon, scraps and juice

½ sliced chilli without seeds (optional)

Salt, as needed

Black pepper, as needed

Method:

For the salad, add all the ingredients, mix and reserve.

Open the brioches, spread butter on both sides and toast in a frying pan over medium heat. Spread the mustard with the bread still warm.

Build the sandwich as follow: bread, tuna pastrami, cucumber pickles, coleslaw salad and bread again.

Producers: The Millstone Sourdough, Hortelão do Oeste

Photo: Mariana Motta Veiga

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Selo de Mar recipes

Cuttlefish Roes “À Brás”

Cuttlefish Roes “À Brás”

Ingredients:

1 pack of Cuttlefish Roes

1 medium onion, sliced

1 garlic clove, sliced

1 bay leaf

1 thyme branch

4.20 oz of straw potatoes

4 egg yolks

100 ml of cream

0.70 oz of parsley, chopped

Salt, as needed

black pepper

2.80 oz of mixed halophyte

Method:

Start by soaking 2/3 of the cuttlefish roes for 3 hours in cold water. Change the water every hour. Dry the roes very well, cut into cubes and set aside.
 
Mix the egg yolks with the cream and set aside in the refrigerator.
 
Place a generous amount of olive oil in a high saucepan and bring to low heat. Add onion and sliced garlic, thyme and bay leaves. Sauté these ingredients well over very low heat for 15 to 20 minutes. With the help of a spoon try to break the onion. When the onion does not resist, the braise is ready.
 
Remove the bay leaves and the thyme.
 
Increase the heat to the maximum, add the cuttlefish roes in cubes and sauté for 4 to 5 minutes, always stirring with the help of a spatula. If the cuttlefish roes are overcooked, they will have a rubbery texture.
 
Remove from heat and add the yolk and cream mixture gradually and constantly stirring. The pan temperature must be sufficient to cook the eggs.
 
If the formula does not have a creamy texture, bring the pan to low heat until you get the same texture.
 
Add straw potatoes and fresh parsley, mix and serve immediately.
 
Finish the dish with grated cuttlefish roes and serve with a small halophyte salad.

Producers: Neptun Pearl, Hortelão do Oeste, Vale das Dúvidas, Quiosque da Natureza

Photo: Mariana Motta Veiga

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Selo de Mar recipes

Cured Greater Amberjack Loin with acid summer salad

Cured Greater Amberjack Loin with acid summer salad

Ingredients:

1 pack of greater amberjack loin

2.80 oz of mixed greenery

3 radish, sliced

0.35 oz of fennel branch

½ teaspoon of fleur de sel

1 lime

1 tablespoon of olive oil

Method:

Open the greater amberjack loin pack and place it on a plate

In a bowl, mix the mixed greenery, sliced radish and fennel branch

Season with the juice of a lime, the fleur de sel and mix

Place the salad in the centre of the plate and drizzle with olive oil to taste

In addition to the Selo de Mar cured Almaco Jack loin package, we used the producers' products from Microgreens and Vale das Dúvidas

Photo: Mariana Motta Veiga

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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

Categories
Selo de Mar recipes

Swordfish tail with tomato pickle, lemon confit and watercress

Swordfish tail with tomato pickle, lemon confit and watercress

Ingredients:

1 pack of Swordfish tail Selo de Mar

3.50 oz of watercress

0.17 oz of pickled lemon, diced

For the tomato pickles:

10 cherry tomatoes

50 ml of honey

50 ml of rice vinegar

Pickled tomatoes preparation:

Start by mixing the honey with the rice vinegar, add the tomatoes and set aside in the refrigerator for one week

Preparation:

Place the tomato pickles on a plate, arrange the lemon confit and the slices of swordfish tail. Add the watercress and season everything with the water from the pickles.
Junte o agrião e tempere tudo com a água dos pickles.

In addition to the Swordfish tail pack, we used the products of the producers, Quiosque da Natureza, Microgreens, Prata de Mel.

Photo: Mariana Motta Veiga

Categories
Selo de Mar recipes

Small toasts with anchovy butter and smoked Amberjack belly

Small toasts with anchovy butter and smoked Amberjack belly

Ingredients:

1 pack of Selo de Mar smoked amberjack belly 

1 pack of Selo de Mar anchovy butter

6 thin slices of corn bread

0.05 oz of fennel

3 tablespoon of olive oil

PREPARATION:

Put the olive oil in a frying pan to a medium heat.

Add the corn bread and fry for two minutes or until golden and remove.

Put on a platter provided with absorbent paper to remove the excess of flat.

Dam one of the sides of the bread with anchovy butter

Finish with the amberjack belly and the fennel.

In addition to the smoked Amberjack belly and anchovy butter SELO DE MAR, we used the products of the producers: Prata de Mel and Vale das Dúvidas

Photo: Mariana Motta Veiga

Categories
Selo de Mar recipes

Tuna Muxama with asparagus and wild mushrooms salads, cheese slices, grain bread crumble and mackerel garum vinaigrette

Tuna Muxama with asparagus and wild mushrooms salads, cheese slices, grain bread crumble and mackerel garum vinaigrette

Ingredients:

1 pack of Selo de Mar tuna muxama

7.00 oz of mushrooms, cut in four

3.5 oz of asparagus, prepped and cut in half

2.8 oz of cheese, sliced

.4oz of grain bread, crumbled

1 shallot, chopped or ½ onion

1 tablespoon of butter

1 tablespoon of olive oil

Salt, as needed

Black pepper, as needed

Ingredients for mackerel garum Vinaigrette

3 tablespoon of olive oil

1 tablespoon of red wine vinegar

1 teaspoon of mackerel garum (optional)

1 teaspoon of honey

1 teaspoon of mustard

Salt, as needed

black pepper

Vinaigrette preparation:

Place all the ingredients in a tall cup and turn on a hand blender in medium speed until everything becomes homogeneous and reserve.

Salad Prep:

Place the butter and the olive oil in a frying pan and bring to medium heat. When the butter has melted, add the finely chopped shallot and quickly mix.

Add the mushrooms and sauté for another 4 minutes.

Add the prepped asparagus and sauté until they are “al dente”. If necessary add a drizzle of olive oil during the process.

Set the sauté on a plate, add the tuna muxama slices, cheese slices, grain bread crumble and finally drizzle the salad with the garum vinaigrette.

In addition to the tuna muxama and mackerel garum from SELO DE MAR, we used the products of the producers: Tiago Sena, I am Cheese, The Millstone and Prata de Mel

Photo: Mariana Motta Veiga