Yesterday we spent a lovely lunch and afternoon in Urca, the Rio neighborhood lying beautifully at the bottom of Pão de Açucar and the Guanabara bay. Beautifully restored old houses and churches, tiny squares and small beaches nestled between the slopes of sugarloaf mountain and the sea – very much small town mediterranean kind of feeling.
We had lunch in the Garota de Urca – named after the Garota de Ipanema (Girl from Ipanema) – a typical brazilian restaurant serving anything from fried and grilled fish and seafood, to meats and fries as well as Rice and Pasta dishes.
But the best is the X-mas decoration – following the maritime theme!
The holy family diving without any gear – amazing.
We had a grilled fish with a lovely sauce that got me the idea for the following recipe:
Salmon parcels with mushroom, prawn, caper sauce (for 4)
- 4 pieces of salmon steak around 200g each
- 100g of small prawns, peeled (frozen, tinned and cooked is fine)
- 1 can of button mushrooms sliced
- 2tbs of capers
- 2tbs of olive oil or salted butter whatever you prefer
- juice of 2 limes or 1 lemon
- dash of white wine
- fresh dill, salt and pepper
- foil for the parcels
Preheat the oven to 220C. Take four 50cm pieces of tin foil and place some mushrooms, capers and small prawns in the middle of each. Drizzle with some of the olive oil and lemon juice or with a small quantity of butter and lemon. Season the salmon filets on both sides with salt and pepper and place them each on top of the vegetables. Top with remaining olive oil or butter, lemon juice, dash of white wine and dill and seal the parcels by folding them on top. Place the 4 parcels on a baking tray in the pre-heated oven for 10-12 minutes depending on the thickness of the salmon filets. Serve with crusty bread to soak up the juices or some lemon risotto.
makanandcomida 
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