Este prato de salmonete com o seu próprio fígado é um exemplo requintado da cozinha portuguesa, que valoriza o aproveitamento integral do peixe. A combinação do sabor delicado do salmonete grelhado com um molho rico e intenso, feito a partir do seu fígado, cria uma experiência gastronómica única. A batata-doce grelhada serve como o contraponto perfeito, com a sua doçura a equilibrar a intensidade do molho.

Ingredientes

  • 2 Salmonetes e os seus fígados
  • 2 Dentes de alho finamente picados
  • 50ml Vinho branco
  • 80 g manteiga
  • Sumo de 1/2 limão
  • 1 mão cheia de salsa finamente picada
  • QB sal grosso
  • Batata doce em rodelas
  • QB Folhas de coentros picados

Preparação

  1. Amanhe os salmonetes e tempere com sal, assim como os seus fígados, reserve.
  2. Numa panela com água ao lume, leve as batatas a escaldar cerca de 1 minuto, passe no coador e reserve.
  3. Com o carvão em brasa, coloque as batatas em rodelas na grelha, pincelando com azeite e polvilhando com sal, deixe assar por breves momentos e reserve quente.
  4. Asse lentamente os salmonetes na brasa.
  5. Entretanto quase no final da assadura do peixe, faça o molho, esmagando os fígados de modo a obter uma pasta que se leva ao lume, adicione o alho e o vinho branco, deixe levantar fervura e acrescente a manteiga, retire do lume adicione o sumo de limão e a salsa picada.
  6. Sirva os salmonetes regados com o molho dos fígados, acompanhe com a batata doce assada, decore com gomos de limão, polvilhe com os coentros picados.

From the land of incredible seafood, here is a truly special recipe, translated for your kitchen.

Grilled Red Mullet with Liver Sauce and Sweet Potato

This dish is a sophisticated celebration of red mullet, a fish highly prized in Portuguese and Mediterranean cuisine for its delicate flavour and firm texture. It showcases a classic “nose-to-tail” cooking philosophy by ingeniously using the fish’s own liver to create an incredibly rich and savoury sauce. This traditional technique, reminiscent of French “en meurette” sauces, transforms a simple grilled fish into something truly luxurious.

The magic of the dish lies in the sauce. The fish livers are mashed into a paste and then cooked with white wine, butter, and garlic, resulting in a sauce with the depth and complexity of a fine pâté. This is then balanced with a squeeze of fresh lemon juice and fresh herbs. Grilling the fish and sweet potatoes over charcoal imparts a beautiful smoky flavour that complements the richness of the sauce perfectly.

This is a dish that’s impressive enough for a special occasion yet rustic and soulful at its heart. Serve it immediately, ensuring the sauce is generously poured over the fish, with the sweet potatoes alongside. A simple green salad would be all you need to complete this elegant meal.

Ingredients

  • 2 Red Mullet, and their livers
  • 2 garlic cloves, finely chopped
  • 50ml white wine
  • 80g butter
  • Juice of 1/2 a lemon
  • 1 handful of fresh parsley, finely chopped
  • Coarse sea salt, to taste
  • Sweet potato, cut into slices
  • Fresh coriander leaves, chopped, for garnish

Preparation

  1. Clean and prepare the red mullet. Season both the fish and their livers with salt and set aside.
  2. Bring a pot of water to the boil and blanch the sweet potato slices for about 1 minute. Drain and set aside.
  3. When your barbecue coals are hot, place the sweet potato slices on the grill. Brush them with olive oil and sprinkle with salt. Grill for a few moments on each side until cooked and slightly charred. Keep them warm.
  4. Carefully grill the red mullet over the hot coals until cooked through.
  5. As the fish is nearing the end of its cooking time, make the sauce. In a small pan, mash the reserved fish livers to form a paste. Place the pan over a medium heat, add the garlic and the white wine and bring to a simmer.
  6. Add the butter, and once it has melted, remove the pan from the heat. Stir in the lemon juice and the chopped parsley.
  7. Serve the grilled red mullet immediately, drizzled with the liver sauce. Accompany with the grilled sweet potato slices, garnish with lemon wedges, and sprinkle with chopped coriander.