THE OLIVE-CHARRED REEF BOWL

(Our Play on Bacalhau à Gomes de Sá)

THE OLIVE-CHARRED REEF BOWL

Ingredients: 400g Salt Cod (soaked, flaked), 2 Hard-boiled eggs (sliced), 2 Large onions (sliced into rings), 500g Boiled potatoes (sliced), 100g Black olives, 1 tsp Black pepper, 1 tsp Smoked paprika, 4 cloves Garlic (sliced), 150ml Extra virgin olive oil, 2 tbsp Milk...

Ingredients

  • 400g Salt Cod (soaked, flaked)
  • 2 Hard-boiled eggs (sliced)
  • 2 Large onions (sliced into rings)
  • 500g Boiled potatoes (sliced)
  • 100g Black olives
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 4 cloves Garlic (sliced)
  • 150ml Extra virgin olive oil
  • 2 tbsp Milk

Cooking Method

  1. The Architect Fry onion rings in half the oil until soft and golden.
  2. The Bloom Add garlic, paprika, and pepper with a 20ml splash of milk; the steam will release the allicin perfume.
  3. The Scorch Add cod and potatoes; toss on high heat until the edges are charred and the oil is stained red.
  4. The Marriage Transfer to a dish; top with egg slices and olives. Drizzle with remaining raw oil.
  5. The Final Flourish Finish with a massive hit of raw fresh parsley and extra black pepper.

Cuisine: Portuguese

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