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1. Pour the oil into a small saucepan, dump in the garlic, peppercorns, oregano, and paprika, and warm over mediumlow heat. As soon as the garlic starts to sizzle, reduce the heat to very low. When the garlic has softened and turned a nutty golden brown, after about 30 minutes, strain the oil through a sieve into a small bowl. Strip the fried oregano leaves from their stems and return them to the oil along with the garlic nuggets; toss out the stems and peppercorns. Whisk in the vinegar and season with salt to taste. Set the oil aside and keep warm. 2. Heat the oven to warm, and slip in a wire cooling rack set on a baking sheet. 3. Pat the skate dry, season lightly with salt and pepper, and coat them with our, shaking o the excess. Heat the oil in a large nonstick skillet over medium-high heat. When the pan is hot, sear the sh in batches until golden brown, 2 to 3 minutes per side. Transfer the sautĂŠed llets to the rack in the oven to keep warm as you continue cooking, adding more oil to the pan if needed. 4. Arrange the skate on a platter. Whisk the garlic-pepper oil with a fork, drizzle it over the sh, and sprinkle with the cilantro.

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The new portuguese table david leite  

The new portuguese table david leite