Recipe by Chef Vasco Aragão

Ingredients:
– 2 soiled cod fish fillets
– 4 soup spoon of Serra da Estrela cheese
– 1 small bunch of coriander
– 0,5 dl honey
– 0,5 dl olive oil
– 2dl milk
– 10 grs flower pollen

Cook the cod in a low heat in water and milk with a little olive oil, for 2 minutes, after boiling.

When it is warm, shred the cod forming whole flakes and season with olive oil.

Place 4 or 5 cod flakes, a tablespoon of Serra da Estrela cheese and some coriander leaves on the brick sheet. The sheet is rolled up to form a bag that can be closed with a toothpick.

Bake at 200 degrees for 10 minutes until the brick sheet is golden.

Serve immediately and place a drizzle of honey on top, and spraying with flower pollen.