Horarios de verano: recetas de temporada del chef Luís Santos

A celebration of Atlantic freshness, this dish brings together tender mackerel with a vibrant tomato escabeche. The result is a plate that’s rich in flavor yet effortlessly light — a taste of summer on Portugal’s coast.

Ingredients

Mackerel: 1 mackerel, 200–300 g, Coarse sea salt, Flour.

Tomato Escabeche: 100 g fish stock (fumet), 75 g olive oil, 20 g sliced garlic, 20 g cider vinegar, 1 tomato, finely diced (brunoise), 20 g chopped chives, Chopped parsley, Salt, Pepper, Dried chili.

Method

• Butterfly the mackerel through the belly, remove the backbone, and season with coarse salt. Leave to marinate for 15 minutes.
• After drying, dust the fish with flour and fry skin-side down until the skin is crisp.
• For the tomato escabeche, sauté sliced garlic in olive oil until fragrant. Add the fish stock and bring to a boil, then stir in the vinegar, diced tomato, and herbs.
• Plate the fish open like a butterfly, body and head intact, and drizzle with the warm escabeche sauce.
  
  
  

Lemon Sorbet (Gulato) + St Germain + Prosecco + Flowers

INGREDIENTS

1 scoop of Lemon Sorbet (Gulato)
20 ml St Germain
Prosecco (to top up)
Edible Flower Petals

STEP BY STEP

In a Champagne coupe glass, serve one scoop of lemon sorbet.
Pour over 20 ml of St Germain.
Select a few edible flower petals and place them on top of the sorbet.
Gently top up with Prosecco over the sorbet