Black scabbardfish, known here as espada, stuffed with vegetables is a favourite at Claudio de Sousa's Quinta Palmeira restaurant. Chef Miguel Gois tells us how to make it.
2 Filets of black scabbardfish (known in Madeira as Espada), about 200g each.
A pinch of salt.
A pinch of freshly chopped oregano.
A pinch of freshly chopped marjoram.
A pinch of freshly ground black pepper.
2 Eggs (one for fish, one for bananas).
For the Passion-Fruit-Sauce
4 table spoons mayonnaise.
6 table spoons passion fruit juice.
1 drop tobasco.
Juice of 1 freshly pressed orange.
Skin the fish and cut into eight centimetre-long pieces. Season with salt, herbs, garlic and pepper. Dip into flour and then egg. Heat oil and fry fish for two to three minutes until golden-yellow. The oil should not be too hot.
Peel and halve the bananas. Dip into whipped egg and then breadcrumbs. Fry in oil until golden-yellow.
Mix the mayonnaise, tobasco and orange juice. Add the passion fruit juice. Serve cold with the fish.