Chef
Hélio LoureiroIn «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004
Ingredients150 g couscous
200 ml chicken stock
200 ml olive oil
200 g sole or John Dory fillets
50 ml white wine
50 ml fish stock
4 cooked barrel-shaped carrots
Cooked barrel-shaped courgettes
Cooked barrel-shaped turnip
Diced green and red peppers
Black pepper
White butter sauce