L'AND Vineyards Resortsits in the Portuguese valley of Montemor-o-Novo, attracting a crowd with elevated tastes. In addition to the property's other sensational amenities, the Michelin-starred restaurant is widely known for its creative cuisine.
One such dish is Executive Chef Miguel Laffan's gourmet smoked sardines with olive bread and bio tomatoes, a creation that is a work of art to the eyes and the palate.
He has shared the recipe with us so that we may have a taste of Portugal from home:
50g emmenthal cheese
120ml egg yolk
Pinch of salt
Add the flour with dextrose first and then the yeast and butter at room temperature. Add the eggs with the cream and mix it all in.
Pre-heat the oven at 165º
Add the olives (previously cut into small pieces) without the seeds, together with the chopped onions. Take into the oven for 12 min and then quickly remove it from the oven and let it cool down. Cut into small cubes, around 12-13 cm, depending on the size of the sardine loins.
Smoked Sardines and Salad
50g cherry tomatoes
20g red peppers
50 ml olive oil
50 ml balsamic vinegar
30 ml vinegar
Prepare the sardine fillets and place in water with a pinch of salt for 20 min before smoking the sardines in an appropriate environment for 7 min. Further to the smoking process sprinkle each fillet with olive and quickly brase them.
Cut the cherry tomatoes into small pieces, the shallots into slices and chop the basil. Mix it all up and season with salt, balsamic vinegar and olive oil.
Place the sardine fillets over olive bread and accompany with bio tomatoes. Sprinkle with olive oil.
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