Espetada de Lombo de Bacalhau com Gambas com Molho de Manteiga e Alho
(Cod Loin Skewer with Prawns, Butter Sauce and Garlic)
Ingredients
8 prawns
8 padrón peppers
1 onion
8 cherry tomatoes
Salt
For the sauce:
2 tbsp butter
2 tbsp olive oil
2 laminated garlic cloves
Chopped parsley
Lemon juice
Tabasco
Method
Start by cleaning and cutting the cod loins in two chunks, separating by the central spine. Peel the prawns, keeping the head and the tip of the tail. Wash the cherry tomatoes and padrón peppers and peel and cut the onion in four.
Prepare a skewer stick and start by skewing in the following order: a piece of onion, a prawn, a pepper, a piece of cod, a tomato, a prawn, a pepper, a piece of cod and a tomato.
Season the skewer with salt and place it on a hot plate or grill, letting it colour, turning it as needed. Place in a previously hot oven at 180ºC, for approximately 7 minutes.
For the sauce, place the butter and olive oil in a frying pan. Add the laminated garlic and fry it over low heat for 2 minutes.
Finally, season with tabasco, cool with lemon juice and sprinkle with chopped parsley.
Recipe kindly provided by Chef Gonçalo Santos (EFTA – Escola de Formação Profissional de Aveiro)