John Myers
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Rissois (Portuguese Dumplings) Filled with Blue Marlin (Milka Loff Fernandes)
The perfect rissois (portuguese dumplings) filled with blue marlin (milka loff fernandes) recipe with a picture and simple step-by-step instructions.
For the dough:
- 1 Cup Water
- 1 tbsp Oil
- 1 Cup Flour
- Salt
For the breading:
- 2 Pc. Eggs
- 3 tbsp Flour
- 3 tbsp Panko
For the filling:
- 1 Cup Blue Marlin, chopped
- 1 Pc. Shallot
- 1 tbsp Parsley
- 1 pinch Pepper
- 1 Pc. Organic lime, zest
- 1 pinch Cinnamon
- 1 tbsp Milk
- 1 tbsp Flour
- Salt and pepper
For the piri piri:
- 50 g Letscho
- 3 Pc. Chili peppers
- 1 Pc. Onion
- 180 ml Olive oil
- 5 Pc. Garlic cloves
- 75 ml Lemon juice
- 1 tsp Cayenne pepper
- 2 tsp Marjoram
- 3 tsp Paprika powder
- Salt
- Red wine vinegar
For the milk ajoli:
- 50 ml Milk
- 100 ml Sunflower oil
- 1 tsp Mustard
- 1 Pc. Organic lemon
- 3 Pc. Garlic cloves
- 1 tbsp Coriander cress
- Salt and pepper
- Bring the water, oil and salt to the boil in a saucepan and add the flour. Mix well until the mass is cooked. Shape the mixture into a homogeneous lump of dough and then roll it out thinly.
- Cut the blue marlin into a fine tartare, finely dice a shallot, chop the parsley, add a lime zest, a pinch of cinnamon and mix everything together. Add flour and milk and season with salt and pepper.
- Spread the filling with a teaspoon and cut out with a glass, fold the dough together and cut out a crescent shape. Bread the rissois and fry in hot oil.
Piri Piri
- Finely puree the paprika with the leaked juice, chilli peppers, onions, oil, garlic, vinegar, lemon juice, cayenne, marjoram, paprika powder and 1½ teaspoon salt in the food processor.
Milk ajoli
- Put the milk, oil, garlic and mustard in a blender jar and assemble with the blender. Season with lemon juice, zest, pepper and salt.
- Arrange side by side with the coriander cress.
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