1 kg of Lugrade Dry Salted Skate
300 g of coarse corn for Xerém
1 red chili pepper
400 g of ripe tomatoes
100 g of white onion
1 bay leaf
200 ml of olive oil
10 g of fresh parsley
10 g of basil
Salt and pepper to taste
Confit the soaked Skate in olive oil, half an onion and coriander at a low temperature.
Sauté the white onion, tomato, and chili pepper in olive oil, then add the confit Skate broth and xerém. Stir well until it erupts like a volcano.
Season with salt and pepper to taste.
When plating, place the xerém on the bottom, the confit Skate on top and finish with basil.
