Gostaria de começar este post agradecendo a todos os que têm visitado o meu cantinho culinário e que têm deixado mensagens tão simpáticas, que me têm incentivado a continuar a rechear este blog de comidinhas deliciosas.
Ontem, quando fui até ao Pingo Doce para me abastecer para o fim de semana, passei pela peixaria e o meu filho chamou-me estusiasmadíssimo. O entusiasmo dele devia-se ao tubarão que se apresentava à venda na bancada da peixaria. A tristeza que o invadiu por ver o grande peixe morto, depressa deu lugar a uma curiosidade enorme de provar este peixe cozinhado. E assim a Mãe fez-lhe a vontade e 1/2 bife de tubarão (deu perfeitamente para os dois, pois os bifes eram enorme!) veio para casa para o nosso almoço.
Sem saber bem como cozinhar o pedaço de tubarão que tinha à minha frente na bancada da cozinha, decidi-me por fazer como o atum à Algarvia, mas sem o pimento. A carne fica muito suculenta e tem uma textura muito agradável.
Ingredientes (2 pessoas):
1/2 bife de tubarão (sem pele nem espinhas)
1 cebola cortada à rodelas1 dente de alho laminado
1/2 frasco de tomate triturado
sal e pimenta qb
1 limão
2 colheres de azeite
1/2 copo de vinho
Começa-se por temperar o bife de tubarão com sal, pimenta e sumo de limão. Deixa-se marinar durante 20 a 30 minutos.
Num tacho leva-se ao lume o azeite, as rodelas de cebola e o alho laminado. Quando a cebola estiver translúcida, deita-se o tomate triturado e deixa-se cozinhar por 5 minutos. Ao fim desse tempo coloca-se o bife de tubarão e o vinho. Deixa-se cozinhar até o bife estar suculento mas cozinhado por dentro.
Servir com batata frita, mas como tenho de ter cuidado com a alimentação o meu prato tinha bulgur no lugar das batatas fritas.
Bom apetite!!
English version
Yesterday, when I went to the Pingo Doce to supply myself for the weekend, I passed the fishmonger and my son called me very excited. His enthusiasm was due to the shark that was presented for sale at the fishmonger's counter. The sadness that came over him to see the big dead fish, quickly gave way to a great curiosity to taste this fish cooked. So half shark steak (perfectly made for both, because the steaks were huge!) came home for lunch.
Without quite knowing how to cook a piece of shark that was ahead of me on the kitchen counter, I decided to make like Allgarve tuna, but without the peppers. The flesh is very juicy and has a very nice texture.
Ingredients (2 people):
1 / 2 shark steak (without skin or bones)
1 onion, cut in slices
1 clove of garlic cut in slices
1 / 2 jar of crushed tomatoes
salt and pepper to taste
1 lemon
2 tablespoons olive oil
1 / 2 glass of white wine
It starts by the shark steak seasoning with salt, pepper and lemon juice. Allow to marinate for 20 to 30 minutes.
In a pan it heat the olive oil, onion rings and garlic sliced. When the onion is translucent, pour the crushed tomatoes and let it cook for 5 minutes. At the end of this time add the shark steak and the wine. Let it cook until the steak is cooked but juicy inside.
Serve with potato chips, but I have to be careful with my diet so I had bulgur instead.
Enjoy!!
English version
Yesterday, when I went to the Pingo Doce to supply myself for the weekend, I passed the fishmonger and my son called me very excited. His enthusiasm was due to the shark that was presented for sale at the fishmonger's counter. The sadness that came over him to see the big dead fish, quickly gave way to a great curiosity to taste this fish cooked. So half shark steak (perfectly made for both, because the steaks were huge!) came home for lunch.
Without quite knowing how to cook a piece of shark that was ahead of me on the kitchen counter, I decided to make like Allgarve tuna, but without the peppers. The flesh is very juicy and has a very nice texture.
Ingredients (2 people):
1 / 2 shark steak (without skin or bones)
1 onion, cut in slices
1 clove of garlic cut in slices
1 / 2 jar of crushed tomatoes
salt and pepper to taste
1 lemon
2 tablespoons olive oil
1 / 2 glass of white wine
It starts by the shark steak seasoning with salt, pepper and lemon juice. Allow to marinate for 20 to 30 minutes.
In a pan it heat the olive oil, onion rings and garlic sliced. When the onion is translucent, pour the crushed tomatoes and let it cook for 5 minutes. At the end of this time add the shark steak and the wine. Let it cook until the steak is cooked but juicy inside.
Serve with potato chips, but I have to be careful with my diet so I had bulgur instead.
Enjoy!!
