Refreshing summer recipes: two options to savour on hot days

The return of the heat calls for refreshing moments, and what better way to do that than with sweet, light meals? Costa Verde presents you with two fantastic recipes from chef Henrique Sá Pessoa. Enjoy some fish cakes with salad and, of course, a delicious berry pie for dessert!

Fish Cakes with Salad

Ingredients

Fish cakes

2 croakers

1 egg white

1 clove of garlic

½ green chilli pepper

½ onion

1 tablespoon coriander

1 tablespoon lemon juice

Salt to taste

Cayenne pepper to taste

1 courgette

1 carrot

Salad:

½ red onion

½ cucumber

Iceberg lettuce to taste

Cherry tomatoes to taste

1 bunch of parsley

1 bunch of coriander

1 bunch of mint

1 zatar teaspoon

Olive oil to taste

Lemon juice to taste

Salt to taste

Recipe

1. Fish Cakes: Start by placing 1 corvina, 1 egg white, 1 clove of garlic, ½ green chilli pepper, ½ onion, 1 tablespoon of coriander, 1 tablespoon of lemon juice, salt and cayenne pepper to taste in a blender jug. Grind everything together and set aside.
2. Cut another corvina into cubes, grate 1 courgette and 1 carrot.
3. Add these 3 ingredients to the previous mixture and mix well.
4. Season with salt and, by using a ring, mould your cakes.
5. Refrigerate for 20 to 25 minutes.
6. Salad
7. Grate ½ red onion and ½ cucumber. Chop iceberg lettuce and cut cherry tomatoes into small pieces.
8. Chop 1 bunch of parsley, coriander and mint.
9. Place the ingredients in a bowl. Mix together and add 1 teaspoon of zaatar. Set aside.
10. Put a drizzle of olive oil in a frying pan and fry the fish cakes on both sides.
11. Season the salad, before serving, with lemon juice and salt to taste.
12. Place the fish cakes on the plate and top with the salad. Season with zaatar and you’re done.

Berry pie

Ingredients

1 beaten egg

Powdered sugar to taste

Vanilla ice cream to taste

Dough

320g flour

2 teaspoons of sugar

Salt to taste

230g frozen butter

6 tablespoons of iced water

Filling:

250g frozen blueberries

2 tablespoons of sugar

1 tablespoon of cornstarch

Zest and juice of 1 lemon

1 teaspoon of cinnamon powder

Recipe

1. Dough: Start by putting 320g of flour, 2 teaspoons of sugar and 1 pinch of salt into a mixing bowl. Mix in the dry ingredients and add 230g of chilled butter, in 2 stages.
2. Add 6 tablespoons of cold water, enough to moisten the dough.
3. Remove the dough to a floured surface. Knead, wrap in cling film and refrigerate for about 30 minutes.
4. Once it has rested, roll it out with a rolling pin.
5. Cut out 3 discs and line 3 mini tartlets. Cut off any excess.
6. Put the moulds in the fridge for about 45 minutes.
7. Filling: For the filling, add 250g of frozen blueberries, 2 tablespoons of sugar, 1 tablespoon of cornstarch, the zest and juice of 1 lemon and 1 teaspoon of cinnamon powder. Mix well.
8. Fill the tarts and add another layer of pastry to cover. Make a few cuts in the centre, brush it with beaten egg and bake at 190ºC, for 20 to 30 minutes.
9. Once the tarts are ready, unmould and leave to cool.
10. To serve, sprinkle it with icing sugar, to taste, and accompany with a scoop of vanilla ice cream.

Bring life into your table. Get to know Costa Verde’s collections in the Online Shop and choose the ideal pieces for your dishes!

See more of Henrique Sá Pessoa’s ComTradição recipes here.

Enjoy your meal!