Salpicão de lavagante | Cocina Atlántica

Especialidad: Salpicão de lavagante

Coze-se a peça inteira de lavagante, deixase arrefecer e corta-se em rodelas, ao mesmo tempo que se prepara um molho de vinagrete à base de azeite, vinagre, cebola, pimento e mostarda. Ao empratamento adiciona-se um molho de maionese depois de colocadas as rodelas de lavagante. Finalmente, adorna-se com motivos de creme de cozido de verduras.

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Especialidad: Salpicão de lavagante

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