Abrótea with Lemon Leaves, Salt Olives and Purple Carrot


(Serves 4)

700g abrótea (greater forkbeard fish) loins
500g purple carrot
4 lemon leaves
100g salt olives
2 garlic cloves
1 lemon
100 ml olive oil
fleur de sel, to taste
coarse salt, to taste
1 bunch coriander
200ml abrótea stock


Cut the purple carrot into thin julienne. Fry slowly in a little olive oil. Season with fleur de sel.

Place four seasoned fillets of abrótea loin in a roasting dish. Sit each fillet on top of a lemon leaf. Drizzle with a little abrótea stock and a little olive oil. Cover with tin foil and place in the oven at 180ºC for seven minutes.

Stone the olives. Chop the garlic, olives and coriander, add to the rest of the abrótea stock and put on the hob. Emulsify with olive oil and refresh with a little lemon juice and zest.

Serve the abrótea with the purple carrots and the salt olive sauce.

Abrótea stock
Make the stock using the heads and bones, onion, garlic and a bunch of parsley. Refresh with a little white wine and add enough water to cover the bones. Once it boils, simmer for about 20 minutes.

Chef: Bertílio Gomes
Livro: Algarve Mediterrânico

Maria Manuel Valagão, Vasco Célio, Bertílio Gomes