The pomfret is placed in an earthenware casserole accompanied by…
In a frying pan, sauté red and green peppers, onions,…
The whole sea bream is prepared with onion, green and…
Prepare a bed of potato rounds with green pepper, red…
Prepare a base of onion, garlic, parsley, bay leaf, sweet…
The fish is seared on a grill and finished in…
A mini oil cake is prepared with lamb’s lettuce and…
Once we have heated the griddle, sear the whole brill…
Sear the sides of the bonito loin on a griddle,…
Separate the loins from the hake from which we previously…
Prepare an onion jus and a ‘lacon’ (pork shoulder) broth,…
Sauté the cantharellus with clarified Galician butter and finish with…
Add olive oil and chopped onion to a pan. Once…
The clams are cooked in a previously prepared ‘marinera’ sauce…
The “volandeiras” queen scallops are marinated in sea water and…
Sauté garlic and bay leaf with olive oil in a…
Once the aubergines have been confit in honey, open the…
The cockles are first cooked and set aside. On the…