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Restaurants›Can the Can Lisboa›Eat Together Recipe

Eat Together Recipe

Name: Can the Can Lisboas Eat Together Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 500 g firm white fish fillet (sea bass, cod, or hake), skinless; 120 ml fresh lemon juice; 60 ml fresh orange juice; 45 ml extra-virgin olive oil; 1.5 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 1 unit garlic clove, very finely minced; 15 g fresh cilantro (or parsley), finely chopped; 0.5 unit mild red onion, very thinly sliced; 1 unit ripe tomato, small dice, seeds removed; 1 unit fresh green chili (like a small jalapeño or piri-piri), seeds removed, finely chopped; 6 unit baby corn or small corn cobs (blanched if large); 150 g Padron peppers (or shishito), whole; 15 g butter; 1 tsp coarse sea salt (for sprinkling); 500 g small waxy potatoes (Yukon or new), halved; 30 ml extra-virgin olive oil; 15 ml white wine vinegar; 5 ml Dijon mustard; 1 unit shallot, minced; 15 g fresh parsley, chopped; 10 g fresh chives, chopped; 1 tsp coarse sea salt; 0.5 tsp freshly ground black pepper; 40 g microgreens or baby arugula; 2 unit lemon wedges; 200 g good toasted sourdough or country bread, sliced; 0.5 tsp smoked paprika (sweet)

Inspired by Can the Can Lisboa

Time50m

Serves4

A project that is more than just a restaurant, filled with “Portuguese spirit,” aiming to represent the best of Portugal and the Portuguese people. An openness to the world, a desire to travel and welcome the world — something we strive to do every day in a unique square that holds so much of the country’s history. We practice a typically Atlantic cuisine, defined by the use of natural products, mainly fish, carefully prepared around healthy ingredients.

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Ingredients

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Ceviche-style Atlantic Fish

1 1/8 lb (500 g) firm white fish fillet (sea bass, cod, or hake), skinless

1/2 cup (120 ml) fresh lemon juice

1/4 cup (60 ml) fresh orange juice

3.04 tbsp (45 ml) extra-virgin olive oil

1 1/2 tsp fine sea salt

1/2 tsp freshly ground black pepper

1 unit garlic clove, very finely minced

0.53 oz (15 g) fresh cilantro (or parsley), finely chopped

1/2 unit mild red onion, very thinly sliced

1 unit ripe tomato, small dice, seeds removed

1 unit fresh green chili (like a small jalapeño or piri-piri), seeds removed, finely chopped

Grilled Corn and Padrón Accent

6 unit baby corn or small corn cobs (blanched if large)

5.29 oz (150 g) Padron peppers (or shishito), whole

0.53 oz (15 g) Butter

1 tsp coarse sea salt (for sprinkling)

Warm Potato & Herb Salad

1 1/8 lb (500 g) small waxy potatoes (Yukon or new), halved

2.03 tbsp (30 ml) extra-virgin olive oil

1.01 tbsp (15 ml) white wine vinegar

1.01 tsp (5 ml) Dijon mustard

1 unit shallot, minced

0.53 oz (15 g) Fresh parsley, chopped

1/3 oz (10 g) fresh chives, chopped

1 tsp coarse sea salt

1/2 tsp freshly ground black pepper

To Serve & Garnish

1.41 oz (40 g) microgreens or baby arugula

2 unit lemon wedges

7.05 oz (200 g) good toasted sourdough or country bread, sliced

1/2 tsp smoked paprika (sweet)

Method

Ceviche-style Atlantic Fish

Prepare the fish

Rinse and pat the fish fillets dry, then trim any connective tissue. Cut into 1–1.5 cm (about 1/2 inch) cubes and place in a shallow glass or ceramic bowl.

Make the citrus marinade

Whisk together the lemon juice, orange juice, olive oil, minced garlic, salt and black pepper in a small bowl until emulsified.

Marinate

Pour the citrus marinade over the cubed fish, making sure all pieces are covered. Gently toss in the thinly sliced red onion, chopped chili, diced tomato and chopped cilantro (or parsley). Cover and refrigerate 20–25 minutes — the fish should turn opaque at the edges and be slightly firm but not cooked through like a ceviche; because of the Portuguese Atlantic approach, aim for a bright, lightly 'cooked' texture.

After marinating, taste and adjust seasoning with a little more salt or pepper if needed. Stir in an extra tablespoon (15 ml) of olive oil if the mixture seems dry to add silkiness.

Grilled Corn and Padrón Accent

Preheat grill or skillet

Heat a grill pan or cast-iron skillet over medium-high heat until very hot.

Grill corn

Brush the corn with a light coating of butter and place on the hot grill or skillet. Turn occasionally until you achieve char marks and the corn is warmed through, about 6–8 minutes. Remove and keep warm.

Sear Padrón peppers

Add the Padron peppers to the same hot pan with a drizzle of olive oil or a small knob of butter. Sear, tossing regularly, until blistered and charred in spots, about 4–6 minutes. Remove to a bowl and sprinkle with coarse sea salt.

Warm Potato & Herb Salad

Cook potatoes

Place halved potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until just tender when pierced with a fork, about 12–15 minutes depending on size. Drain and return to the warm pot to steam-dry for 1 minute.

Make dressing

Whisk together the 30 ml olive oil, white wine vinegar, Dijon mustard, minced shallot, salt and pepper in a small bowl until combined.

Toss and finish

While the potatoes are still warm, toss them with the dressing, chopped parsley and chives so the potatoes absorb the flavors. Taste and adjust seasoning. Keep warm until plating.

To Serve & Garnish

Plate assembly

On a large serving platter or individual plates, lay a bed of microgreens or baby arugula. Spoon the marinated ceviche-style fish onto the greens in the center, letting some of the marinade drizzle through. Arrange warm potato salad to one side and place grilled corn and blistered Padron peppers artfully beside it.

Finish and garnish

Scatter a few extra chopped herbs over the dish, dust a light pinch of smoked paprika across the potatoes or fish for color, and add lemon wedges and toasted bread on the side. Serve immediately so the fish remains bright and the potato salad warm.