Every recipe has a story and the story of this one is a great weekend of spearfishing. Back in Portugal after some time away, what better than enjoy some time in the sea visiting some known places that remained impossible to visit for a long time, and then cook the catch for dinner.
Here is the recipe that can be adapted to other fish.
Sargo at Salt (Salted Sea Bream)
- 1 Sargo (you can use Bass, Dentex, Orata, etc) of more or less 1,5 Kg
- Wheat Flour (+-50 grs)
- Eggs (5)
- Salt (1,5 Kg)
Clean the fish (take out the guts but leave the fish scales) and wash it very well. Put some salt in the fish belly. From the five eggs, separate the egg yolk from the egg white (you will only need the egg white). Mix the egg white (with the help of a dough mixer). In a recipient put the 50 grs of wheat flour, the 1,5 Kg of salt and the mixed egg white, then put your hands on it and mix it all very well. Put some aluminium paper in the bottom of a tray, put a layer of the mixture previously described and lay the Sargo on the top of it.
Then and again with the help of your hands cover all the fish with the salt mixture. Put it in a hot oven for 1 hour (200ºC) After this you just need to break the salt cover and enjoy your fish!
- Small Potatoes
- Oregano leafs
- Olive Oil
* use all ingredients at your own taste
Boil the broccoli very well in water with salt. Boil the potatoes (cut in half) very well in water with salt. Cut the garlic in thin slices. In a pan put olive oil, some salt, the sliced garlic and lot’s of oregano leafs. When the garlic gets dark yellow, put the previously cooked potatoes and broccoli inside. Let it cook all together for +- 4 minutes, mixing during all the time and “smashing” the broccoli.
This is ideal to eat with most of our catches!