Fish salad, mussels and prawns. ECONOMIC
Fish salad, mussels and prawns. ECONOMICAL for a special party
The salpicón is a typical recipe of our kitchen which, however, we usually make on special dates linked to some celebration, Christmas, etc. In this recipe, the quality and freshness of the product is more important than in others.
It takes a while to do it because you have to finely chop the ingredients, cook the fish, shellfish, etc., but all this will be rewarded with a delicious dish that also spreads a lot.
Here the trick is above all, to put a good fish that is very fresh (although it serves a good frozen fish) and cook it for just the right time, a fish like this, just like shellfish, cannot be overcooked or we will make it lose flavor and It would be a shame.
Of course, it is very important that you use a vinegar and an oil of those that you faint from how rich they are, in the splash We eat it raw and it is the basic seasoning for this dish, it is very noticeable and enhances the dish.
Put a good starter At a special lunch or dinner, it prepares the diner for a truly celebratory menu. Depending on the number of diners, the date in question and the tastes of our guests we can both enjoy a prawn cocktail as a octopus and shrimp salpicon, or the most coveted of salty arms, the twinkle arm
Watch this RECIPE VIDEO
Salpicon of fish, mussels and prawns
12 people Total weight finished processing, 3,300 kg of salpicón
- 3 kg fresh headless cod It cost me 9.90 euros per kig, they prepared it for me on loins
- 1 kg clean fresh monkfish
- 1 bay leaf
- 1 coarse salt
- two kg of mussels
- fifteen prawns
- 5 boiled eggs
- 1 bunch fresh parsley
- For the vinaigrette
- 4 chives depending on the size
- 1/4 green pepper
- 1/4 red pepper
- 180 ml mild cider vinegar
- 220 ml extra virgin olive oil
Cook the eggs in salted water and a splash of vinegar for 12 to 14 minutes. Once cooked, peel and reserve.
Cook the mussels in a pot with a glass of water, as soon as it boils and the mussels open, turn off the heat. When tempering, transfer the meat of the mussels to a plate and reserve.
Put a low pot on the fire with water, coarse salt, an onion cut in half and a bay leaf. When the water is hot, add the fish cut into pieces and when it reaches the boiling point count 7 or 8 minutes, turn off, transfer to a source and let cool.
Finely chop the spring onions and peppers and transfer them to a large glass jar. In a smaller jar, put the oil, vinegar and a teaspoon of salt, put the lid on and shake vigorously, once the mixture is well emulsified, add the chives and peppers to the large jar, mix well, shake and leave at rest to macerate.
When the fish has tempered, begin to debone and crumble and gradually put it in a bowl until everything is crumbled.
Finely chop the eggs and transfer them to the fish source
Sprinkle a pinch of salt and add the vinaigrette, mix well.
Put a frying pan on the fire with a drizzle of oil and cook the prawns, just one turn and turn, no more than 2 minutes on each side. Move to a plate.
Add the mussels and the prawns cut into 2 or 3 pieces to the source of the salpicón and reserve half a dozen of each for the finish.Add 2 or 3 tablespoons of finely chopped parsley and mix well.
Put the salpicón in the serving dish. Put a few drops of oil on the mussels and prawns that we have reserved to decorate so that they recover their shine, mix and decorate the surface of the spatter. Sprinkle a little more chopped parsley. Allow to rest for a while (in the fridge) and serve.
- It is advisable to prepare the elaboration with a minimum of 2 hours before serving (or the night before) so that all the ingredients are well soaked in the vinaigrette
- Although it should be kept in the fridge, it is advisable to remove it a quarter of an hour before serving so that it warms up and thus enhances the flavors.
- Other types of fish can be used but it is advisable to choose fish with a certain texture, ask your fishmonger for advice.
You can accompany this dish with homemade "Pink Sauce", the recipe HERE. although you may prefer to accompany it with the ali-oli sauce that I told you about HERE.
to enjoy this Salpicon of fish, mussels and prawns
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