Summer Menu
Serves 4
Ingredients
4 filleted red mullets (preserve heads and fish bones)
100 g/3.5 oz seaweed (sea lettuce type), soaked
50 g/1.7 oz tin of sea-urchin roe
300 g/10.5 mashed potato
Juice of half lemon mixed with 4 tbs olive oil
1 teaspoon of white PORTADA Medium Sweet
90 g/3.17 oz butter
Salt and pepper
1 tbs olive oil
Salt flower
Method
Quickly sauté the sea-urchin roe in butter, add a little pepper, the wine and mix it with the mashed potato while hot. Put to one side. Grill the red mullet fillets along with the bones and the heads for decorating the plate. Sauté the seaweed with olive oil and then serve as shown in the photograph.
Complemented with White Segada or white QUINTA DO ROCIO
