Este prato, “Raia com Molho de Amêndoas”, é uma forma elegante e saborosa de apresentar a raia, um peixe apreciado pela sua textura única. A delicadeza da raia cozida é elevada por um molho cremoso e aromático de amêndoas, enquanto a crocância do alho francês frito adiciona uma dimensão textural interessante, criando uma refeição sofisticada e reconfortante.

Ingredientes

  • Raia q.b. (amanhada e cozida)
  • 2 alhos franceses (cortados em tiras)
  • Óleo para fritar
  • 50 g de manteiga
  • 1 cebola média picada
  • 20 g de farinha
  • 1/2 litro do líquido de cozer a raia
  • 50 g de miolo de amêndoa pelado e moído
  • Sal q.b.
  • Pimenta preta moída na ocasião q.b.
  • Raspas de noz-moscada q.b.
  • Manteiga para untar
  • Chuchus, cenouras e feijão verde (cozidos, para acompanhar)

Preparação

  1. Amanhei e cozi a raia.
  2. Enquanto isso, cortei os alhos franceses em tiras, fritei-os em óleo e deixei escorrer bem.
  3. Num tacho, levei ao lume a manteiga com a cebola picada até esta estalar.
  4. Misturei a farinha e depois adicionei o líquido da cozedura da raia misturado com o miolo de amêndoa moído.
  5. Temperei com sal, pimenta preta e noz-moscada e deixei cozer em lume brando por 10 minutos.
  6. Coloquei as postas de raia num tabuleiro untado com manteiga, reguei com o molho de amêndoas e cobri com o alho francês frito.
  7. Levei ao forno previamente aquecido durante 5 minutos.
  8. Servi com chuchus, cenouras e feijão verde cozidos.

Ready to discover a delightful Portuguese seafood dish? Here’s the English version of this elegant recipe.

Skate with Almond Sauce

This Skate with Almond Sauce (Raia com Molho de Amêndoas) recipe is a sophisticated and flavourful way to enjoy skate, a fish prized for its unique, flaky texture. The dish beautifully balances the mildness of the cooked skate with a rich, aromatic almond sauce and the crisp texture of fried leeks, creating a harmonious and comforting meal that is both elegant and satisfying.

The preparation begins with cooking the skate, ensuring it is tender and ready to absorb the accompanying flavours. The sauce is a highlight, starting with a classic roux (butter and flour) and then enriched with the fish cooking liquid and finely ground blanched almonds. This creates a creamy, nutty base that is subtly seasoned with salt, pepper, and nutmeg, offering a comforting warmth that complements the fish without overpowering it.

The fried leeks are a clever addition, providing a delightful crispy counterpoint to the soft skate and creamy sauce. They add both texture and a gentle oniony flavour that enhances the overall profile of the dish. A brief finish in the oven allows all the components to meld together and the sauce to warm through perfectly. Served with simple boiled vegetables like chayote, carrots, and green beans, this dish becomes a complete and well-rounded meal, showcasing how traditional Portuguese ingredients can be transformed into a truly refined culinary experience.

Ingredients

  • Skate, to taste (cleaned and cooked)
  • 2 leeks (cut into strips)
  • Oil for frying
  • 50g butter
  • 1 medium onion, chopped
  • 20g flour
  • 500ml (1/2 litre) of the liquid used to cook the skate
  • 50g blanched and ground almonds
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Grated nutmeg, to taste
  • Butter for greasing
  • Chayote, carrots, and green beans (boiled, for serving)

Preparation

  1. Clean and cook the skate according to your preferred method until tender. Reserve the cooking liquid.
  2. While the skate is cooking, cut the leeks into thin strips. Fry them in hot oil until golden and crispy. Remove with a slotted spoon and drain thoroughly on paper towels.
  3. In a saucepan, melt 50g of butter over medium heat. Add the chopped onion and sauté until softened and translucent, but not browned.
  4. Stir in the 20g of flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the reserved skate cooking liquid, stirring continuously to prevent lumps, until the sauce begins to thicken.
  5. Stir in the ground blanched almonds. Season with salt, freshly ground black pepper, and grated nutmeg. Let the sauce simmer gently for 10 minutes, stirring occasionally, to allow the flavours to meld.
  6. Lightly grease an ovenproof dish with butter. Arrange the cooked skate portions in the dish. Pour the almond sauce over the skate, then top with the crispy fried leeks.
  7. Preheat your oven to a moderate temperature (around 180°C/350°F). Bake for 5 minutes, or until heated through and the flavours have melded.
  8. Serve immediately with boiled chayote, carrots, and green beans.