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Five delicious recipes where fish is the main character

Both healthy, versatile and delicious. At a time when meat is as trendy as it is questionable, we tried it at a variety of restaurants Fish recipes Which got us drooling and we want to share them so you can go try them or make them at home.

The trick is to take advantage of the variety that rules the seas and rivers, as in this development, so that when you go shopping, you can choose which one to make based on the market price.

First of all, if you want to wait for Christmas to rise, you can buy it fresh or frozen and plan a delicious menu without breaking the bank.

Sea bass tartare

Recipe by Chef José Miguel Bonet, Dan Corsair, from Torre del CanónigoIbizan restaurant located in a picturesque 10th century building with spectacular views. Calle Ponent, 5, Ibiza.

  • In a deep bowl, mix 100g of skinned and boned sea bass fillet, 25g of avocado and another 25g of green apple, all cut into cubes of the same size.
  • Make a vinaigrette by mixing 500 g of orange juice, the zest of six oranges, 10 g of salt, five grams of ground black pepper, 250 g of soy sauce, 100 g of old mustard, 200 g of honey and two liters of olive oil. oil.
  • Toss the mixture in a bowl with this vinaigrette.
  • Cut very thin slices of slightly frozen bread or prepare thin toasts to accompany the meal.
  • If you decide to make the bread yourself, dry it at 165ºC for seven minutes in a dry oven without ventilation.
  • Place the mixture of fish, avocado and apples in a metal ring, already mixed with orange vinaigrette.
  • Pressing lightly with a spoon to hold the shape, place three dots of chilli mayonnaise (made with 100g mayonnaise and 10g yellow chilli paste) on top of the tartare and place on top of each dot of mayonnaise. Coriander leaf
  • Serve immediately very cold.

Bilbao-style hack neck

Restaurant recipe ViceroyAn ideal restaurant for lovers of cuisine from the Cantabrian coast. Zurbaran Street, 8, Madrid.

For the neck of the hack:

  • Clean the neck of the Celeiro skewered hake of all the ugly and black parts they usually have or buy them already cleaned at fish stores.
  • In a large dish, add soft oil to the bottom with a little salt and place the neck on top with another drop of soft oil and salt.
  • Put the dish in the oven for 15 minutes at 200°C.
  • Check the neck of the oven. To know if it is fully cooked or not, we have to pull the central bone upwards, if it separates from the skin, it will be, if not, leave it for a few more minutes.
  • As soon as we remove its point from the fish

For the Bilbao sauce:

  • While the fish is cooking in the oven, take a pan and add a little oil (about one finger) and slowly cook eight chopped garlic cloves. When they get a little color, add half the pepper pieces (if possible from Rioja) and stir to prevent the garlic from burning.
  • Heat the garlic a little and as soon as it starts to color again, remove it from the heat and add half a glass of wine vinegar.
  • With a small fine mesh strainer that we have at home, give it a few turns to mix well. In this way, the sauce will bind and get the characteristic thickness of Bilbao sauce.
  • Finally, we add the sauce above the neck and we are ready to eat.

base with mashed potatoes

Private motel This is a very special and beautiful restaurant and its chef, Franco Franco Franschini, gives us this delicious recipe. Industrial area, Rue de C. Gabriel Celaya, 6, Marbella, Malaga.

For mashed potatoes:

  • Roast the potatoes in the oven for a few minutes until they are well fried. Then peel off the skin and pass through the mill.
  • Then drain these potatoes in a pot, slowly add and stir in the cubed butter until the mixture separates or becomes saturated with fat.
  • When the potatoes are like this, add the previously boiled milk until the puree has the desired texture.
  • Mix well and keep in a hot water bath.

For the only one:

  • Salt to the bottom.
  • Fry in a pan with a little clarified butter and olive oil.
  • Brown it well on one side and turn it over. Fry a little more and add butter.
  • Cook until the fish is cooked and well browned, making sure the butter doesn’t burn.
  • Remove the base from the pan and leave some fat to add a little lemon juice and chicken stock. Beat the mixture with butter until it becomes a creamy sauce.
  • Wash the fish in the sauce and finish with a little chopped parsley.
  • Serve the fish with mashed potatoes on the side.

Wok turbot

It is also in Marbella Nu Downtown, whose essence consists in combining Asian fusion cuisine, cocktails, music and entertainment until late. Its chef, Oscar Cuevas, gives us his original recipe. Calle las Malvas, 11, Marbella, Malaga.

  • Season the turbot spine with the head and fry it. Set aside and reserve for plating.
  • Fry 350g of pre-cleaned turbot fillet with 50ml of fish teriyaki sauce and the following vegetables: 50g of red pepper and 50g of green pepper, five grams of ginger and five grams of onion, all chopped or sliced. .
  • Place the spine on a plate. Top with sautéed vegetables and turbot.
  • Finally put the following in the center Toppings: 50 g of negi (a Japanese leek similar to Spanish onion), 50 g of baby coriander and two grams of red pepper.

Shrimp tartare

Restaurant recipe Fischmuller, one of Barcelona’s most famous restaurants with quality products and creativity. This recipe can also be made with scampi. Carrer del Rec Comtal, 17, in Barcelona and Calle Sagasta, 29, in Madrid.

  • 30 g of shrimp tail (or Norwegian lobster), remove the skin and remove the intestines. Store in the refrigerator.
  • Take oil with garlic and pepper.
  • Slice the toasted rye bread about 3 mm thick and bake at 170 °C for 17 minutes. Cool and store in a dry place.
  • Prepare the buttercream at room temperature in a food processor or blender and add the cream in a stream, little by little. Put the butter in the pan and keep it.
  • Cut each shrimp into six pieces.
  • Select the number of prawns for the tartare and place in a bowl with the garlic oil and ginger. Reserve.
  • To assemble: Place a sort of oval ball of prawn tartare on toasted canapé bread and finish with a dollop of buttercream, mullet roe, some fresh dill and lime zest.

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Source: El Diario





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