George Mcleod
Chef Dishes
Cuttlefish Tartare, Smoked Yolk, Plums and Spinach
Cuttlefish Tartare, Smoked Yolk, Plums and Spinach. The dish by George Mc Leod, from the SEM restaurant, features cuttlefish from the Atlantic, New Zealand spinach – a variety that abounds in Portugal -, Portuguese plums and smoked egg yolks. This combination is as surprising as delicious!
Products used
Cuttlefish
Its presence in Portuguese waters is abundant, and the species does not have, to date, any restriction for capture.
Grilled, fried, or as the protagonist of a “feijoada“ (bean stew); here are the three most common ways to eat cuttlefish in Portugal. An inhabitant of the seabed, the mollusk can measure up to 50 centimeters and live to a maximum depth of 200 meters. During the day, it remains buried in sandy bottoms and only becomes active at dusk. Despite its harmless appearance, it is a cunning and efficient predator. Its presence in Portuguese waters is abundant, and the species does not have, to date, any restriction for capture.
Regions
Center
The centre of Portugal is proof that virtue (or, in this case, the virtues) is in the middle. From the highest mountain in mainland Portugal to the world’s biggest waves, there is a little bit of everything, without forgetting priceless monumental and human heritage. Schist villages, castles that look like they have emerged from fairy tales, one of the oldest universities in Europe, and even a Portuguese-style Venice.
