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Chef

ENCONTRE O SEU HOTEL BEACHCOMBER PARA AS PRÓXIMAS FÉRIAS

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Chef chefs recipe

Receita do Chefe

Atum semicozinhado, camarão assado em crosta de folha de caril, tomate recheado de sacremanga e seu puré de abóbora.

  • Recipe Recipe

Ingredientes

  • 80 g de atum escuro
  • 20 g de palitos de palmito
  • 10 g de salmão, 5 g de crumble*
  • 30 g de camarões
  • 5 g de manga
  • 10 g de abóbora
  • 5 g de folhas de caril
  • 5 g de endro
  • 10 g de courgette
  • 10 g de tomate-cereja
  • 5 g de açafrão
  • 5 g de mostarda em grão
  • 10 ml de azeite
  • 5 g de farinha
  • 10 g de manteiga

Realização:

  • Cortar os pedaços de atum, selar de ambos os lados e deixar repousar.                  
  • Assar os camarões descascados com um pouco de azeite, fritar as folhas de caril e esmagá-las.
  • Panar os camarões com as folhas de caril esmagadas.           
  • Envolver o tomate-cereja com fatias finas de courgette marinada e rechear com o sacremanga* já preparado.     
  • Fritar a abóbora na manteiga com sal e pimenta e esmagar                                                                        
  • Fazer uma rosácea de salmão recheada com natas batidas e adicionar o queijo Rondelé.  
  • Colocar delicadamente num prato e terminar com ervas, tuile, palitos de palmito, o crumble e flores comestíveis como decoração.     

Sacremanga

  • Suar os cubos de manga com 1 colher de sopa de mel, um pouco de mostarda em grão e uma pitada de açafrão em pó. Temperar a gosto.

Crumble

  • Misturar 30 g de farinha e 30 g de manteiga como uma pasta e espalhar sobre a placa.
  • Passar pelo forno a 180 graus durante 15 minutos
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