For the fish
1 mullet of 3.5 kg
1 bunch of green shallots
50 g of unsalted butter
For the filling
80 g of Port-Salut cheese
100 g of chicken breast
250 g of unsalted butter
Salt and black pepper to taste
For the cavaquinha pancake
4 cavaquinhas
2 leek stalks
80 g of all-purpose flour
2 eggs
200 ml of milk
50 g of unsalted butter
1 handful of fresh parsley
For the onions
1.5 kg of onions
50 g of unsalted butter
1 clove of garlic
For the sauce
1.5 L of heavy cream
1/2 bottle of Noilly Prat (dry white Vermouth)
1 sprig of thyme
1 leaf of laurel
For the fish
1 mullet of 3.5 kg
1 bunch of green shallots
50 g of unsalted butter
For the filling
80 g of Port-Salut cheese
100 g of chicken breast
250 g of unsalted butter
Salt and black pepper to taste
For the cavaquinha pancake
4 cavaquinhas
2 leek stalks
80 g of all-purpose flour
2 eggs
200 ml of milk
50 g of unsalted butter
1 handful of fresh parsley
For the onions
1.5 kg of onions
50 g of unsalted butter
1 clove of garlic
For the sauce
1.5 L of heavy cream
1/2 bottle of Noilly Prat (dry white Vermouth)
1 sprig of thyme
1 leaf of laurel
Prepare the fish
Cut the mullet into fillets and remove the skin
Spread chopped shallots over them, then season with salt and black pepper
Roll up the fillets lengthwise to form a sausage shape and tie with string
Cut the rolls into slices, each weighing approximately 70 g
Place on an unbuttered baking sheet and refrigerate
Prepare the filling
Mix the ingredients in a blender
Season with salt and black pepper to taste
Cover the fish with this filling and refrigerate again
Prepare the cavaquinha pancake
Make 4 pancakes (using traditional dough, tinted with a little parsley and passed through a blender; then cooked and fried)
Place the pancakes on a plate
Remove the meat from the cavaquinhas and cook in a buttered skillet
When ready, drain and cut into cubes
Fill the pancakes with the cubes and form a roll tied with a leek stalk
Place on an unbuttered baking sheet and refrigerate
Prepare the onions
Peel the onions and place them in a pot with water, butter, garlic, and salt
Cook until the water evaporates
Obtain a caramelized crust in the same pot to glaze the onions
Keep warm
Prepare the sauce
In another pot, cook the Noilly Prat and thyme until reduced by half
Add fish stock
Reduce it again by half
Add heavy cream and reduce it until creamy
Strain through a fine-mesh sieve and serve at room temperature
Finish
Preheat oven to 200°C (400°F), place the baking sheet with the fish on it, and let brown
When cooked, put the rolls in the oven without drying out the dough
Check the consistency and temperature of the sauce and pour it into the bottom of the dish
Place 2 pieces of fish (after removing the string), a roll, and 3 onions
To decorate the plate, arrange some salmon roe around it
Yield: for 4 people.
