This month, our Comercial Director, Diogo Melo e Castro, shares a family recipe that he learned with his maternal grandmother. The “Salmon” Pudding Quinta da Borralha Style “is a ‘fake’ salmon pudding, ideal for this season”.
On the Esporão 2017 Planner you’ll find recipes by some of our co-workers, one for each month, with pairings to try at home. Every and each one of them were illustrated by the portuguese artist Ana Gil, architect by formation, and a gastronomy illustrator by heart.
Ingredients
- 1kg hake
- 1 onion
- 5 carrots
- 1 carton of tomato purée
- 4 eggs
- Peppercorns
- 1 sprig of parsley
- 1 tbsp Esporão's Organic Olive Oil
- 1 dessert spoon of Esporão's Vinegar
Directions
Boil the hake with a halved onion, whole carrots, peppercorns, a sprig of parsley, a tablespoon of olive oil and a dessert spoon of vinegar. Once cooked, remove from water and drain well. Remove the skin and bones and break up the fish. Lightly fry some garlic and onion, and add the tomato purée. Add the hake and 4 whole eggs and stir well. Line a dish with buttered graseproof paper sprinkled with breadcrumbs. Add the hake mixture and bake in bain marie on a medium heat. Cover with aluminium foil. Once cooked, leave to cool and place in the fridge. Remove from the dish just before serving, top with mayonnaise and garnish with carrots and boiled eggs. Serve with peas or a green salad.
N.B.: This dish should be made the day before serving.
Wine pairing: Defesa do Esporão White 2015
