Bom Petisco Rissoles with Pear and passion Fruit Cream
INGREDIENTS
Massa
600g Flour
3dl Water
3dl Milk
100g Unsalted butter
2 unid. Lemon (zest)
4 unid. Eggs
To taste Traditional sea salt
To taste Bread crumbs
To taste Oil
Filling
6x120g Natural Bom Petisco
50g Unsalted butter
2,5dl Milk
4 unid. Egg yolks
100g Chopped onion
To taste Chopped parsley
To taste Lemon juice
50g Flour
To taste Nutmeg
To taste Ground pepper
To taste Traditional sea salt
300ml Fish stock
Cream
100g Peeled tomato
400g Pear in cubes
80g Black pig lard
3 dentes Sliced garlic
180g Chopped onion
1dl Fresh passion fruit juice
0,5dl Extra virgin olive oil
0,5dl Extra virgin olive oil
Ground pepper Traditional sea salt
Ground pepper Ground pepper
Instructions
Boil the water with the milk, lemon zest and the butter. When it boils, add the flour and fold it firmly. Put the pastry onto a work surface and knead it until smooth. Wrap in cling film and leave it to rest while making the filling.
Cook the onion in the butter, add the fish stock and reduce.
Add the flour, let it cook and then add the milk. Leave to boil until you get a cream. Then add a few drops of lemon juice and the nutmeg.
Check the seasoning and, when it is cold, add the parsley and the tuna.
Roll out the pastry and put individual portions of the filling on it. Close it in half-moon shapes and dip in egg and bread crumbs.
Fry in hot oil just before serving.
Fry the lard, garlic and onion in olive oil. Add white wine, tomato, pear and leave to mellow.
Add the juice and boil once again for 4 or 5 minutes. Blend the mixture.
Emulsione o preparado e ajuste os temperos.
Season with salt and pepper.
