Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Grilled bacalhau with migas
Migas are bread crumbs and are often served on rainy days, when dry leftover bread softens due to the high humidity. Originally intended as a simple peasant dish, it is now served in many variations.
Ingredients for the bacalhau
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | piece(s) | of soaked stockfish (salted and air-dried bacalhau or cod) |
| 8 | small potatoes | |
Cook the pieces of fish either on a charcoal grill or in the oven.
- Grill: Carefully pat the fish pieces dry with kitchen paper and dust with flour. Grease the grill rack. Grill the pieces of fish for a maximum of 10-15 minutes.
- Oven: Preheat the oven to 240 °C top and bottom heat. Pour 1 dash of olive oil into a shallow baking dish and turn the fish pieces in it. Place in the oven and cook for 10-15 minutes (do not take your eyes off the fish).
Ingredients for the migas
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | bunch | of turnip greens or spinach |
| pinch | of salt | |
| pinch | of freshly ground pepper | |
| 1 | stale bread (cornbread) | |
| 2 | cloves of garlic | |
| 4 | tablespoon(s) | olive oil |
- For the migas, wash the turnip greens or spinach. Place in a pan with a little salt and pepper, without draining, and steam for 10 minutes over a low heat without adding water and with the lid on. Pluck or cut the bread into small pieces. Peel and slice the garlic cloves.
- Heat the oil in a pan. Fry the garlic over a medium heat for 2 minutes. Add the pieces of bread and fry for 10 minutes, turning occasionally, until crispy. Drain the turnip greens or spinach and squeeze well. Add to the pan and mix with the bread pieces. Cook for a further 5 minutes.
Ingredients for the fistful potatoes (Batatas a Murro)
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | small, round floury potatoes |
| 1 | handful | of coarse salt |
- To make the batatas, wash the potatoes and cook them in their skins in a pan with a little water and a little salt for 15-20 minutes.
- Drain the potatoes and leave to cool until lukewarm. Hit them with your fist so that they burst open.
Ingredients for finishing
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | cloves of garlic | |
| 300 | ml | extra virgin olive oil |
- Peel the garlic, but leave the cloves whole. Put the olive oil in a pan with the garlic cloves and heat for 5 minutes (not to the smoking point).
- Arrange the pieces of fish with 2 potatoes and 2 migas on four plates and drizzle with the garlic oil.
Tip:
FALSTAFF WINE RECOMMENDATION
2021 Pop Tinto, Cozs – Tiago Teles & Antinio
Marques, Lisboa, PortugalLight, drinkable red wine that also harmonizes with grilled fish. Notes of cherry and hibiscus as well as herbal nuances on the nose. Juicy on the palate, with an animating drinking flow.
walterundbenjamin.de, 17.80 euros
