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“Roupa Velha” Saffron and Citrus Hollandaise

Roupa Velha” Saffron and Citrus Hollandaise. A recipe to use up the leftovers of the Christmas codfish. See the complete recipe!


600g cooked cod
300g cooked cabbage
300g boiled potato
4 boiled eggs
2 garlic cloves
300g of butter
3 egg yolks
0.5g saffron filaments
zest and juice of 1/2 lemon
zest of 1/2 lime
zest of 1/4 of an orange
1 c. water soup
salt and black pepper q.b.
oil q.b.
optional: 1 ladle of cooking stock


A traditional recipe with a chef’s touch: “Roupa Velha” and Saffron and Citrus Hollandaise.

Shred the cod; cut the cabbage into thick julienne strips; cut the potatoes and egg into pieces. In a frying pan put a drizzle of olive oil and over a low heat cook the sliced garlic until toasted.

Add the cabbage and potatoes and sauté for 3 minutes; add the codfish flakes and fold into the previous preparation; add a ladle of the cooking broth and bring to the boil; adjust seasoning with salt and black pepper. Set aside.

Melt butter in bain marie; add citrus zest and fillets and saffron; blend briefly with hand blender; set aside hot.

In a bowl place the egg yolks and water and whisk until smooth.

Place the bowl with the egg yolks in a bain marie and with a whisk stir in the butter until the sauce is mayonnaise style. Season with salt, black pepper, and lemon juice. Place in a casserole dish and serve the “Roupa Velha” immediately.

Tip: Sophisticated touch – a classic of festive Portuguese cuisine, here with a different touch provided by saffron and citrus.

Partnership: Chef Miguel Laffan



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