Tradicional Foods
Crispy Atherine with Almonds and Fresh Pennyroyal
Ingredients
Atherine • Bread • Flour • Eggs • Olive oil • Salt • Carrots • Mint • Fresh pennyroyal
Method
Atherine • Clean the fish in water • Season with salt and leave for 15 minutes • Coat the fish in flour, then whisked egg and finally “Rolão” bread (grated to crumbs) • Fry the fish in a pan in olive oil (at a temperature of 180º-190º) Puree: Steam the carrots without salt • Once tender, douse the vegetables in cold water and puree • Season with extra virgin olive oil and salt Serving: On the side of a dish place the carrot puree within a mould • Place ground almonds on top • Sprinkle over a few mint leaves • To the side, pile three atherines • Drizzle over with olive oil flavoured with fresh pennyroyal
