CHEF ANDRÉ MAGALHÃES PLACE OLHÃO / RIA FORMOSA REGION ALGARVE Recipe inspired on the teachings of TONI COELHO OLIVE OIL GALEGA WINE VERDELHO CATSHARK CATAPLANA WITH SEA LETTUCE INGREDIENTS (4 people) 500g blackmouth catshark 200g sea leuce (sea spaghei, nori or porphyra) 1 onion 3 garlic cloves 1 large oxheart tomato 1 red pepper, roasted 3 medium potatoes 2dl white wine 1 tablespoon safflower 2 tablespoons fleur de sel 1 chili pepper (gindungo) PREPARATION Soak the catshark in a large bowl for eight hours, changing the water at least once. Cut it into slices three fingers wide. Season lightly with a lile fleur de sel. In a cataplana cooking pan, saute the thinly sliced onion with two tablespoons of olive oil. Add the crushed garlic cloves and the whole chili pepper. Soon aﬅer that, add a third of the sea leuce. Spread a third of the catshark over the sea leuce, and cover it with a layer of thin potato slices. Add the sliced tomato, another layer of sea leuce, another of catshark, and the roasted pepper. Add one final layer of sliced potatoes, sea leuce and catshark. Sprinkle with safflower, season with fleur de sel and pour in the white wine and the remaining olive oil. Cover the cataplana and cook at medium heat for about fiﬅeen minutes. Let it rest for five minutes and serve directly from the cataplana. Watch the recipe video on Youtube and subscribe our channel Açores Madeira

CATSHARK CATAPLANA WITH SEA LETTUCE - Esporão · In a cataplana cooking pan, saute the thinly sliced onion with two tablespoons of olive oil. Add the crushed garlic cloves and the

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Page 1: CATSHARK CATAPLANA WITH SEA LETTUCE - Esporão · In a cataplana cooking pan, saute the thinly sliced onion with two tablespoons of olive oil. Add the crushed garlic cloves and the

CHEF ANDRÉ MAGALHÃESPLACE OLHÃO / RIA FORMOSAREGION ALGARVERecipe inspired on the teachings ofTONI COELHO

OLIVE OIL GALEGAWINE VERDELHO

CATSHARK CATAPLANAWITH SEA LETTUCE

INGREDIENTS (4 people)

500g blackmouth catshark200g sea le�uce (sea spaghe�i, nori or porphyra)1 onion3 garlic cloves1 large oxheart tomato1 red pepper, roasted3 medium potatoes2dl white wine1 tablespoon safflower2 tablespoons fleur de sel1 chili pepper (gindungo)

PREPARATION

Soak the catshark in a large bowl for eight hours, changing the water at least once.Cut it into slices three fingers wide.Season lightly with a li�le fleur de sel.In a cataplana cooking pan, saute the thinly sliced onion with two tablespoons of olive oil. Add the crushed garlic cloves and the whole chili pepper. Soon a�er that, add a third of the sea le�uce. Spread a third of the catshark over the sea le�uce, and cover it with a layer of thin potato slices. Add the sliced tomato, another layer of sea le�uce, another of catshark, and the roasted pepper. Add one final layer of sliced potatoes, sea le�uce and catshark. Sprinkle with safflower, season with fleur de sel and pour in the white wine and the remaining olive oil.Cover the cataplana and cook at medium heat for about fi�een minutes. Let it rest for five minutes and serve directly from the cataplana.

Watch the recipe video on Youtube and subscribe our channel

Açores

Madeira

https://www.youtube.com/watch?v=0sOj_f9elpc