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Caviar Tribute at O Paparico

The use of fish eggs is already well established in the portuguese gastronomy.

Examples of this are the fresh roe, such as codfish and hake, and the dried roe, such as octopus and canned sardine, the so-called Portuguese caviar.

 

Aligning this concept with the uniqueness as a product, we made a tribute to the caviar by creating a special menu, which was present at O Paparico during the month of June.

Today we present some of the dishes that were part of this Caviar Menu.

Shrimp Head and Oyster from Alvor

Luxury and seduction are still attached to these products. But to be appreciated they had to be reinvented.

It was with this motto that we created a dish with the nobility of such products, without forgetting the best of two worlds, on one side the sea and on the other the land.

Nothing better than pork in a preparation of such an iconic recipe as the "Cabeça de Xara".

As Leonardo Da Vinci said, "Simplicity is the ultimate degree of sophistication."

Shrimp Head and Oyster from Alvor

Luxury and seduction are still attached to these products. But to be appreciated they had to be reinvented.

It was with this motto that we created a dish with the nobility of such products, without forgetting the best of two worlds, on one side the sea and on the other the land.

Nothing better than pork in a preparation of such an iconic recipe as the "Cabeça de Xara".

As Leonardo Da Vinci said, "Simplicity is the ultimate degree of sophistication."

Roe Salad

Here we prepared a very Portuguese dish: a salad with roasted peppers and various types of roe: hake, herring, sea urchin, and caviar itself.

Every person's culinary heritage is necessarily linked to their childhood and the encounters that life puts in their way, and this is a dish of memory of our Chef Rúben Santos.

What once could be "normal" has now been elevated to another level.

Roe Salad

Here we prepared a very Portuguese dish: a salad with roasted peppers and various types of roe: hake, herring, sea urchin, and caviar itself.

Every person's culinary heritage is necessarily linked to their childhood and the encounters that life puts in their way, and this is a dish of memory of our Chef Rúben Santos.

What once could be "normal" has now been elevated to another level.

Theba pisana snails, peas and white caviar

The goal is always to sublimate the ingredient we decide to use. Nothing is left or chosen randomly.

As cooks we have to be able to justify the use of a particular ingredient. Praise the product.

The dish was built around the product.

We used the peas to take advantage of the late season. A fresh dish, with some provocation, because one would expect to use the large caliber escargot, but our Chef preferred the more traditional theba pisana.

The sauce is inspired by the traditional, garlic, chili, snails and oregano.

Theba pisana snails, peas and white caviar

The goal is always to sublimate the ingredient we decide to use. Nothing is left or chosen randomly.

As cooks we have to be able to justify the use of a particular ingredient. Praise the product.

The dish was built around the product.

We used the peas to take advantage of the late season. A fresh dish, with some provocation, because one would expect to use the large caliber escargot, but our Chef preferred the more traditional theba pisana.

The sauce is inspired by the traditional, garlic, chili, snails and oregano.

Tartare of old beef minhota and roasted marrow

Cooking is sometimes "comparable" to cinema; it is the emotion that counts.

It needs to be put into context that cooking is appealing to all the senses of a human being and it is a completely synesthetic experience, it involves all our senses. Hence the use of the nobility of the meat, the exuberance of the caviar, and the rusticity of the "bone" - marrow.

To honor the animal we try to maximize the use of the animal in this dish. Pojadouro and bavette in tartar, Roasted marrow, Bones, rump and beef hand in jus, brisket in vinaigrette. The rest of the dish was to elevate each of the elements of a classic tartar to the maximum: frying the capers for crispiness, making a cream from the egg yolk, sautéing the shallots in beef fat, tanning the mustard seeds. The saltiness that finishes the dish comes only from the caviar.

Tartare of old beef minhota and roasted marrow

Cooking is sometimes "comparable" to cinema; it is the emotion that counts.

It needs to be put into context that cooking is appealing to all the senses of a human being and it is a completely synesthetic experience, it involves all our senses. Hence the use of the nobility of the meat, the exuberance of the caviar, and the rusticity of the "bone" - marrow.

To honor the animal we try to maximize the use of the animal in this dish. Pojadouro and bavette in tartar, Roasted marrow, Bones, rump and beef hand in jus, brisket in vinaigrette. The rest of the dish was to elevate each of the elements of a classic tartar to the maximum: frying the capers for crispiness, making a cream from the egg yolk, sautéing the shallots in beef fat, tanning the mustard seeds. The saltiness that finishes the dish comes only from the caviar.

Sea bass, stew and osietra caviar

First we fall in love with the products, and then with the result.

The goal is always to sublimate the ingredient we decide to use and enhance the final set.

A minimal dish, where the star is really the superior quality osietra caviar.

The fish is only a protein support, the salad brings some freshness and the sauce helps everything to come together.

Sea bass, stew and osietra caviar

First we fall in love with the products, and then with the result.

The goal is always to sublimate the ingredient we decide to use and enhance the final set.

A minimal dish, where the star is really the superior quality osietra caviar.

The fish is only a protein support, the salad brings some freshness and the sauce helps everything to come together.

Lobster, summer truffle, and carabiner

In the lobster rice dish, which is already part of O Paparico, we put all our personality and it was this feeling that made it different. It became a dish with soul.

Once again, in the idea of approaching several types of caviar, we designed a dish around lobster caviar, a product we use very often at O Paparico.

To finish the savory sequence, our Chef created a dish that represented nobility and abundance.

The natural sweetness of the lobster and halibut combine perfectly with the earthy flavors of the chanterelles and summer truffle, all balanced by the acidity and saltiness of the fermented lemon.

Lobster, summer truffle, and carabiner

In the lobster rice dish, which is already part of O Paparico, we put all our personality and it was this feeling that made it different. It became a dish with soul.

Once again, in the idea of approaching several types of caviar, we designed a dish around lobster caviar, a product we use very often at O Paparico.

To finish the savory sequence, our Chef created a dish that represented nobility and abundance.

The natural sweetness of the lobster and halibut combine perfectly with the earthy flavors of the chanterelles and summer truffle, all balanced by the acidity and saltiness of the fermented lemon.

Moist sponge cake, elderberry and caviar

An unusual, intoxicating dessert that makes you think of the sweet and the salty. But with caviar?

The moment of dessert has to be spectacular, because it usually happens when we are no longer "hungry".

All art requires knowing something about techniques, materials and products. Intuition and creativity, was the motto for the creation of this dish.

Egg and caviar have long been a well-known combination.

We don't use it in savory dishes, so we can make it shine in desserts.

A sponge cake at the perfect point of creaminess, which is the right foundation for the texture and saltiness of the caviar.

To close this dish, we serve a very light cloud of elderberry crème fraîche, a very short-lived jewel of nature that is collected by the Team every week.

 

Translated by DeepL

Moist sponge cake, elderberry and caviar

An unusual, intoxicating dessert that makes you think of the sweet and the salty. But with caviar?

The moment of dessert has to be spectacular, because it usually happens when we are no longer "hungry".

All art requires knowing something about techniques, materials and products. Intuition and creativity, was the motto for the creation of this dish.

Egg and caviar have long been a well-known combination.

We don't use it in savory dishes, so we can make it shine in desserts.

A sponge cake at the perfect point of creaminess, which is the right foundation for the texture and saltiness of the caviar.

To close this dish, we serve a very light cloud of elderberry crème fraîche, a very short-lived jewel of nature that is collected by the Team every week.

 

Translated by DeepL