Bica with Lemon Verbena, Dried Chestnut Puré and Chanterelle mushrooms


(Serves 4)

300g dried chestnuts30g butter
100ml milk
4 x 300g fillets of bica (pandora)
8 lemon verbena (verveine) leaves
50ml extra virgin olive oil
fleur de sel, to taste
200ml chicken stock
thyme, to taste
400g fresh chanterelle mushrooms


Soak the dried chestnuts in water overnight.

Boil the chestnuts in 600ml of water until they start to disintegrate. Put it through a blender, or similar appliance, then add warm milk and emulsify with a knob of butter. Season with salt.

Wipe the mushrooms clean using a brush, so they are completely clear of dirt. Slice lengthwise and poach in the chicken stock with a little thyme.

Clean, gut and fillet the bica, then season with salt. Put the extra virgin olive oil and lemon verbena in a frying pan, heat to 80ºC and cook the bica in the infusion.
Serve with the mushrooms.

Chef: Bertílio Gomes
Livro: Algarve Mediterrânico

Maria Manuel Valagão, Vasco Célio, Bertílio Gomes