Hector Costa - Pousada de Sao Tiago
Hotel and restaurant on a river (Macau)
At the La Paloma restaurant, Chef Hector will introduce classic modern Catalonian cuisine, primarily from Girona and the Costa Brava coastline region, which is renowned for its rich variety of seafood...
Bacalhau “A la Llauna”
INGREDIENTS:
Unsalted Loin of Codfish (220 gram)
White Beans (100 gram)
Paprika
Garlic (2 pieces)
Chilli pepper (1 piece)
2 Tbsp of Spanish Alberquina Olive Oil.
Salt & Pepper seasoning
COOKING METHOD
Prepare a Loin of Codfish, unsalted and lighted topped with flour.
Then panfried with a strong touch of Olive Oil, for 2 minutes.
Panfried the Chopped garlic and Chilli pepper with the white Beans with the Olive Oil wich have been sautéed previously then add the Loin of Codfish into the pan to be
Baked in the oven at the end for 3 minutes.
Assemblage:
Once baked in oven the whole dish to be topped with Chopped Garlic, Parsley and Paprika for Final touch top with a slash of warm Olive Oil.
Pousada de São Tiago
Hotel and restaurant on a river
Originally a fortress built by the Portuguese in the early 17th century to defend Macau against hostile European nations and local pirates, the Fortaleza da Barra was transformed into an enchanting Portuguese hotel known today as Pousada de São Tiago. The hotel, overlooking the Inner Harbour of Macau and the Pearl River Delta, is one of Macau’s most charming and exclusive historical landmarks. It is also the only hotel in China with a chapel built in the 17th century. The Spanish restaurant La Paloma presents an exquisite selection of specialties of authentic Spanish cuisine and is the perfect venue for intimate and romantic dinners. The picturesque Pousada de São Tiago and the Chapel of St. James are the ideal places to celebrate special occasions and weddings. ...Read more
China, Macau
