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Scabeche With Remoulade Sauce

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Scabeche With Remoulade Sauce

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

220 min(s)

Porções

4 servings

CleidianyCheff

@cleidianysouza
  • Ingredients
  • Recipe
  • Egg Yolks2 unit(s)
  • Mustard1 tablespoon
  • White Vinegar100 ml
  • Saffron4 teaspoon
  • Salt to taste
  • Olive oil150 ml
  • Pickled Cucumber6 tablespoon
  • caper2 tablespoon
  • Chopped Herbs (Parsley, Chives, etc)8 tablespoon
  • Pickled Anchovy Filet3 unit(s)
  • Fraldinh1 unit(s)
  • White Wine200 ml
  • Tomatoes2 unit(s)
  • Peppers (Yellow, Red)2 unit(s)
  • Olives4 tablespoon
  1. Whisk the egg yolks, mustard, vinegar, saffron and 1 teaspoon of salt in a blender. Add 100ml of oil, beating until emulsified.
  2. Mix 1/2 of the cucumber, capers, 1/2 of the herbs and anchovies. Set aside.
  3. Season meat with remaining salt and wine. Set aside 2 Hours.
  4. Brown the meat in the remaining oil and add seasoning and 500ml of water. Cook 80 min.
  5. Mix tomatoes, peppers, remaining herbs, olives and vinegar.
  6. When boiling, remove and set aside for 6 hours. Serve with sauce and salad

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