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| Sheraton Lisboa Hotel & Spa ***** |
Lisboa | Portugal
Rua Latino Coelho 1
PT - 1069-025 - Lisboa
Tel: +351 213120213
Fax: +351 213575073 |
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Infobox |
| Ces informations ne sont pas disponibles en français |
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Sheraton Lisboa Hotel & Spa *****
présentée par le Chef de. Cuisine Leonel Pereira
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Jellified Gazpacho with codfish cake and parsley chlorophyll
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| Ingredients: |
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Receipe for 6 persons
Gazpacho Ingredients:
- 6 Tomatoes
- 1 small onion
- ½ of red pepper
- 120g of seedless cucumber
- 1 piece of dry garlic
- 20g of Sea Salt Flower
- 1 spoon of dry oreganos
- 60ml of Olive oil
- 20ml of white wine vinegar
Codfish Cake Ingredients:
- 6 sheets of cooking gelatin
- 100g of parsley
- 200g of codfish
- 40g of butter
- 4 eggs
- 500ml of cooking oil
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Preeration: |
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Preparation for the Gazpacho:
Mix all the ingredients in a recipient and shred them with the blender.
Strain the liquid and add a zest of salt and vinegar. Put the liquid in
a plain area and let it solidify.
Preparation of the parsley Chlorophyll:
Mix the parsley with some water and olive oil and shred it with the blender
until it turns really green. Spice it up and serve it as a shot.
Preparation of the Codfish Cakes:
Heat the olive-oil in a pan and light fry the garlic and the onion. Add the
codfish and stir fry for 3 minutes. Peel the potatoes and boil them. After
its boiled shred the potatoes until you reach a creamy purée. Mix the codfish
with the potato purée, raw eggs and a zest of parsley. Use 2 spoons to shape
the codfish cakes and fry them in cooking oil at 170º temperature.
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Nous remercions le chef de Cuisine
Chef de. Cuisine Leonel Pereira
Sheraton Lisboa Hotel & Spa *****
et nous vous souhaitons un très bon appétit!
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