Cook the Cup Day 23 – Portugal
Bacalhau à Gomes de Sá - Baked salt cod with caramelised onions and potatoes
Mendes uses freshly-cured cod in this recipe (traditional is dried); it brings great flavour but I also always just find the process amazing.
Recipe by Nuno Mendes in his book Lisboeta. (I am such a Chef Nuno Mendes fan. Was not prepared when the commentators started talking about Nuno Mendes on the ball for the Portuguese national team 😅)
@RuthSalter Spectacular!
We ate at Viajante many years ago, and it was so interesting. Not everything worked, but most did, and when it did, it was inspired.
@11TopHats Aw nice, very jealous! Do you remember anything especially good?
I feel like I learned about him backwards, through his Lisboeta book which is quite downhome, so then seeing all the fine dining he's better known for was quite funny. Would love to go to Lisboeta restaurant - or his new place in Porto.
@RuthSalter I remember a glazed fish head (cod?) which came with the swim bladder (sounds tempting eh!) which was superb with a slightly sticky texture. There was also I think a very good rabbit dish with barley or some grain. This was a long time ago.
Less successful was a mussel dish with jellied cubes of brine, which were pretty unpleasant.
Great cocktails too before dinner iirc.
Ruth Salter
11TopHats