For pitu timbales
8 large pitus with coral
300g of flounder fillet
3 eggs
1/2 liter of cream of milk
100g of salt
100g of shallot
200g of tomato
1 head of garlic
50g of concentrated tomato
30g of flour
20ml of cognac
200ml of white wine
8 pieces of celery stalks
For royal pitu and mango vinaigrette
8 large pitus with coral
300ml of cream of milk
5 eggs
1 small packet of anchovy paste
2 mangos
100g of green peas
30g of coriander
For grilled vegetable and coral cream
8 crab claws
8 small pitus with coral
100g of carrots
100g of salt
100g of zucchini
300ml of extra virgin olive oil
Salt and black pepper to taste
For pitu timbales
8 large pitus with coral
300g of flounder fillet
3 eggs
1/2 liter of cream of milk
100g of salt
100g of shallot
200g of tomato
1 head of garlic
50g of concentrated tomato
30g of flour
20ml of cognac
200ml of white wine
8 pieces of celery stalks
For royal pitu and mango vinaigrette
8 large pitus with coral
300ml of cream of milk
5 eggs
1 small packet of anchovy paste
2 mangos
100g of green peas
30g of coriander
For grilled vegetable and coral cream
8 crab claws
8 small pitus with coral
100g of carrots
100g of salt
100g of zucchini
300ml of extra virgin olive oil
Salt and black pepper to taste
Pitu timbales
Clean the pitus and reserve the 8 pinecones for decoration
With fish fillet and pitu meat, prepare a mousse and deposit it in round molds, place in steamer for 4 minutes and reserve
Pitu juice
In a saucepan, mark the pitu shells with oil, add herbs and add flour, flambe with cognac
Then, add white wine and cook for some time
Strain through a sieve and reserve
Royal pitu
Make a purée with meat and add remaining ingredients
Place the mixture in a greased baking dish
Take to the oven in a water bath for about 20 minutes
Mango vinaigrette
Cut mango into cubes and fry quickly in oil with green peas, coriander, and a bit of bisque
Season and reserve
Grilled vegetable and coral cream
Clean well and cut crab shell
Stuff it with a legume brunoise, coral cream, and cover with a little breadcrumbs mixed with cheese
Grill in the oven for 5 minutes. Reserve
Assembly
On a 30cm plate, place royal pitu in triangular shape, mango vinaigrette, and a head of pitu to decorate
Arrange the almeirão leaves and, on top, the crab shell stuffed and grilled
To finish, position the small timbale with pitu juice, decorating with celery stalks and pinecones
