Cod Confit in Olive Oil
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4 Genuine Cod Loins
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Virgin Olive Oil
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2 bay leaves
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5 cloves of minced garlic
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800 g of potatoes
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Salt
Arrange the loins in a roasting pan with the skin facing up.
Cover the slices with olive oil except for the skin.
Add the bay leaves and chopped garlic cloves.
Bake in the oven at 70ºC for 1 hour.
Meanwhile, cook the potatoes with a little salt.
When the loins are done, remove them.
Drizzle the cooked potatoes with the cooking oil, sprinkle with a little chopped parsley and correct the salt seasoning.
Smoked Trout Sandwiches
with horseradish sauce
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1 teaspoon of horseradish paste
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Crème fraîche
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1 pinch of salt flower
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1 pinch of freshly ground black pepper
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Lemon juice
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Brioche or slices of Alentejo bread.
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Extra virgin olive oil
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300 g of smoked salmon or salmon trout
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Arugula (can also be watercress)
Add the teaspoon of horseradish paste with the creme fraiche, adapting the mixture to the desired taste (stronger or softer). Add a little salt and ground black pepper. Add lemon juice to taste.
Cut the brioche, toast the cut face a little, brush with a little olive oil, add the smoked salmon / trout, add a good dose of horseradish creme fraiche. Place a handful of arugula on top, finish with a few drops of lemon juice and close with the other half of the brioche.
Smoked trout can be substituted for smoked salmon.
Salmon with spinach Esparregado
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4 slices of Salmon or Salmon Trout without skin
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Olive oil
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2 chopped garlic cloves
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500g Spinach
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milk
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2 tablespoons of flour
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Fresh thyme
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Lemon juice
Spinach:
Prepare the spinach, cook in water seasoned with salt.
After cooked, drain the spinach and chop them with a knife.
In a frying pan, bring a little oil to the heat with the chopped garlic and let it sauté.
Add the spinach and mix well. Add the flour, mix well. Cook over low heat for about 10 minutes.
If you want a more velvety consistency, add a little milk till you get the desired consistency.
At the end add a little vinegar or lemon juice, rectify the salt and add a little pepper.
The Salmon:
Put a little oil in a frying pan over medium-high heat. Add the fresh thyme.
Add the Salmon; fry until opaque in the center, about 4 minutes on each side.
When serving sprinkle the trout / salmon with salt and a few drops of lemon juice.
Serve with a oil flavored to taste.
Salmon can be replaced by Atlantic Salmon Trout
Trout loin with asparagus
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Salmon trout loin with skin
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Olive oil
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salt
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Herbs to taste (we recommend thyme, rosemary or basil)
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Asparagus
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2 cloves of minced garlic.
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Lemon juice
Take the loin and season the side of the skin with salt and the aromatics you choose.
Heat a heavy skillet over medium heat and add a little oil when the skillet is hot.
As soon as you start smoking lightly add the trout with the skin side down.
When 2/3 of the steak is cooked, turn the salmon over and cook for another minute observing the color.
Remove the loin and set aside.
Meanwhile put the asparagus in the pan and cook them, add the chopped garlic and if necessary add a little oil, cook until they are tender.
Season with salt.
Serve the salmon with the asparagus and a few drops of lemon juice
Salmon Tenderloin
with pea puree
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4 skinless salmon slices
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2 tablespoons of olive oil
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2 teaspoons of lemon juice
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Salt and pepper
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Chives
MASHED POTATO:
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400 g of frozen peas
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1 large potato
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2 tablespoons of butter
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Salt and pepper
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Sliced roasted almond
Cook the potatoes in water seasoned with salt. When the potato is almost cooked, add the peas and cook for about 5 minutes.
Drain the water and grind everything with a fork.
Add the butter to the pieces, mix well. If you want a less thick puree, add a little hot milk and mix well. To mix, use a wooden spoon.
Season with salt and pepper.
Add a handful of sliced almonds, mix and set aside.
Place the salmon slices on aluminum foil or parchment paper, season with pepper and salt, add a few drops of lemon juice and spread the chopped chives.
Close the paper bags and bake at 200ºC for 15 minutes.
Serve with the puree and serve.
Barbecued cod
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Dried salted cod loins already soaked
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Extra virgin olive oil
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Garlic cloves
After soaking in cold water for a suitable time, pat dry the portions.
Place the slices with the skin facing upwards on the grid.
Let it cook gaining a little color. Turn the piece over to cook all sides in order to gain color, but without overcooking.
After removing, brush with plenty of oil.
Meanwhile, cook the potatoes cut into quarters or halves depending on their size.
Put oil in a frying pan and heat, add the sliced garlic, let them gain some color.
Pour the olive oil over the cooked potatoes and season with salt.
Mix well.
It is ready to serve.