Rui Sequeira
Chef Dishes
Ray carbonara with topinambur
A carbonara made entirely of ingredients from the sea? Well, there you go!
The “pasta” is made of algae and the fish, in this case ray, is slowly simmered and involved with the preparation of the algae. The sauce is an emulsion made from oysters and egg yolks. A photogenic and delicious dish!
Products used
Ray
There are more than 500 species of rays.
The ray is a fish of the shark family that is distinguished by its flat shape and spiked tail for protection. There are more than 500 species of rays, with the “lenga”, punctuated and spotted rays being some of the most common in Portuguese squares and markets – and plates.
Regions
Algarve
The Algarve tastes of the sea, but it is much more than the beaches with warm and crystal-clear waters that make the cover of a travel magazine. It is also the mountains with a view of the sea, the rivers where migratory birds come to drink in the summer, the hidden fishing villages that appear to have stopped in time.
