Diogo Rocha is a Portuguese chef who has been working in professional kitchens from an early age. His studies began at a cooking and pastry-making course in Coimbra, after which he completed a bachelor’s degree in Food Production and Catering and a Masters in Sustainable Tourism. His journey as a chef has led him to “Mesa de Lemos” in Dao, which was awarded a Michelin star in 2019, a feat it repeated in December 2020. What a wonderful reward for the restaurant and the region, which are his pride and joy.
And here is one of his creations, a delicious cauliflower, and anglerfish liver soup recipe!
INGREDIENTS
Anglerfish liver 1 piece
Cauliflower 500 g
Onions 200 g
Olive oil 200 ml
Garlic 20 g
Salt to taste
Cut the cauliflower and the peeled onions into small pieces, slice the garlic thinly and place everything in a roasting pan. Sprinkle with a dash of olive oil and a pinch of salt. Roast for 45 minutes at 170 °C. Next, place the vegetables in a pan and fill with water. Simmer over low heat. When the vegetables are done, grind and adjust the seasoning if necessary. Right before serving, brown the anglerfish liver in a very hot frying pan with a dash of olive oil. Season with salt and transfer to a plate. Pour the cauliflower cream over the medallions.
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