BOM PETISCO WITH SWEET POTATO, ASPARAGUS AND MINT
INGREDIENTS
2 x 120 g Bom Petisco 5 peppers
Cream
200 g sweet potato
3 dl milk
Traditional sea salt
Nutmeg
Garnish
1 dl green asparagus
Mint
Fleur de sel q.b.
INSTRUCTIONS
Start with the cream. Peel the sweet potatoes, cut them in pieces and cook with milk over low heat. When cooked, season with salt and nutmeg and mash the mixture.
Then, scald the asparagus in boiling water seasoned with salt. Drain well, cut in small pieces and season with fleur de sel.
When serving, place the tuna over the cream and garnish with the asparagus. Perfume with mint leaves.
Tips
You can also fry sweet potato peel and serve as garnish.