Mackerel with cashew puree
Cavala com puré de caju
Cavala com puré de caju
INGREDIENTS
- Brasmar Mackerel
- Garlic
- Cherry tomatoes
- Basil
- Smoked paprika
- Olive oil
- Vinegar
- Salt
- Sugar
- 125 g cashews
PREPARATION
Leave the mackerel to cure with salt and a little sugar for 40 minutes. Wash it, removing the salt, and leave it to rest for one minute on each side in vinegar.
Remove the bones and seal for a few seconds in the pan, only on the skin side.
Blend the cashews in a blender with half a clove of garlic, salt and 2 tablespoons of olive oil. Keep adding water until it reaches a puree consistency.
Cut the cherry tomatoes in half, season with salt and olive oil.
Mix well and bake in a baking dish lined with baking paper for 20 minutes at 160º, until semi-dry.
Plate the mackerel in pieces, on top of the cashew puree.
Add basil and finish with olive oil and smoked paprika.
PREPARATION
Leave the mackerel to cure with salt and a little sugar for 40 minutes. Wash it, removing the salt, and leave it to rest for one minute on each side in vinegar.
Remove the bones and seal for a few seconds in the pan, only on the skin side.
Blend the cashews in a blender with half a clove of garlic, salt and 2 tablespoons of olive oil. Keep adding water until it reaches a puree consistency.
Cut the cherry tomatoes in half, season with salt and olive oil.
Mix well and bake in a baking dish lined with baking paper for 20 minutes at 160º, until semi-dry.
Plate the mackerel in pieces, on top of the cashew puree.
Add basil and finish with olive oil and smoked paprika.
