Tremoços duas estrelas Michelin e um monte de Flor de sal
The more usual way that Tremoço are servedwith a glass of ice cold beer
Together with local salt producer Salmarim,we recently played host to some of the cream of international chefs working here in The Algarve.
In the last decade, the Algarve of Portugal has built a solid reputation as a destination for “haute cuisine.” In fact, this southern region has more Michelin stars than other parts of Portugal, including Lisbon and Porto. Certainly, a major influence in this recognition is the emergence of Austrian Executive Chef Hans Neuner at Ocean Restaurant, VILA VITA PARC resort.
Hans Neuner,Florian Rühlmann and the brigade at Ocean
Lupine beans ready brined in the market
Does this all sound impossible? No way.It is easy and a real surprise.It is poor mans cousin, if we compare it, to traditional mayonnaise. But if you to leave the mayonnaise in a refrigerator overnight it becomes creamier and the flavour is enhanced.
I thought I could take it one step further, applying it in another guise and surprise everyone.My experiment certainly surprised our star guests in the way I used it,but the concept of using tremoços for other purposes was not new to them.Executive Chef Bruno told me he serves a "Dip de tremoço" at EMO.
Maionese de tremoço
250g tremoços cozido
sumo de meio limao
colher de sopa mostarda Dijon
Pitada flor de sal (cuidado, pois o tremoço já é bastante salgado)
Azeite E.V q.b
Preparation: Remove the skin of the tremoços. Then put in a food processor and add the lemon juice, Dijon mustard and salt , gradually add the oil until you arrive at the consistency you want. If you need, add a little water.One word of warning the brining leaves the beans tasting very salty so you will not need any extra salt for seasoning.
Dip de tremoço
(from Restaurante EMO,Tivoli Victoria)
500 g de tremoço sem pele
30 g coentros
Sumo de uma lima e meia
2 dentes de alho
1 malagueta verde
2 dl de azeite
Misture tudo num copo liquidificador e triture até obter um preparado cremoso.
Sirva o dip com tostas ou com batata doce cortada em fatias e torrada no forno.