Octopus, monkfish and prawns salad

Índice
  1. How to make this OCTOPUS, MONKFISH AND SHRIMP SALPICON?
  2. Octopus, monkfish and prawns salad
  3. Other FISH AND SEAFOOD recipes that you cannot miss

Today we are going to enjoy an exceptional recipe, OCTOPUS, MONKFISH AND PRAWNS SALPICONa gift for our palate.

How to make this OCTOPUS, MONKFISH AND SHRIMP SALPICON?

The octopus is a shellfish exquisite and highly demanded with a large number of followers, although it must be recognized that in recent years its price has skyrocketed. However, we can always buy those pieces that have a lower price because they are missing a leg or a piece of leg and that is just as useful for making salpicón. In any case, we are not going to fool ourselves, this dish does not use cheap ingredients, it is a recipe for a special day or an important celebration.

Remember that if you buy fresh octopus you have to freeze it 48 hours before cooking it.

Can you do it with frozen monkfish? yes, you can make this recipe with frozen monkfish.

Of course, it is very important that you use a vinegar and an oil of those that are remembered, in the salpicón we consume it raw and it is the basic dressing of this dish, it is very noticeable and it enhances the dish if you use a good one.

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

Octopus, monkfish and prawns salad

frabisa

8-10 people

Plato party food, starter, christmas

Kitchen Sailor

  • 1 monkfish of 2,300 kg that once cleaned will remain in a tail of 900 g approx.
  • 1 Octopus of 1 kg and 1/2 approx
  • fifteen prawns we saved 4 for the presentation
  • two chives
  • 1/4 green pepper
  • 1/4 Red pepper
  • Vinaigrette
  • Fresh parsley
  • fifty ml cider or apple vinegar or any other that is soft
  • fifty ml white Modena vinegar
  • 200 milliliters extra virgin olive oil what's next to delicious
  • Salt
  • Mill black pepper.
  • 1 teaspoon sweet or hot or sweet and sour smoked paprika mine bittersweet
  • Cut the monkfish into thick slices about 3 or 4 cm thick and cook it in salted water for 7 to 8 minutes (count from when it starts to boil), check by clicking near the central spine if it is cooked, take care not to pass you by Withdraw and reserve.

  • Cook the prawns for 2 or 3 minutes (count from when it starts to boil) in salted water. Drain and reserve.

  • Cook the octopus as explained in THIS RECIPE. Once the cooking is finished, remove it for a dish and let it cool, cut the menudo well and add it to a bowl.
  • Chop the spring onion and the peppers very small and add to the bowl

  • Chop the prawns into 2 or 3 pieces and reserve 4 or 5 for finishing and add to the bowl

  • Crumble the monkfish once cold and add it to the bowl

  • Make the vinaigrette by mixing all the ingredients well, I have some small rods that emulsify the vinaigrettes wonderfully, you can do it with a fork and mix as if you were beating eggs. Booking.

  • Lastly, add the vinaigrette and mix well.

  • Pour into a presentation dish, decorate with some whole prawns and a sprig of parsley and a little chopped parsley.

  • Serve with a chilled white wine and wait for congratulations.

You can put crab sticks, the purists will raise their hands to their heads thinking that you have committed a sacrilege, but the sticks help to "make more dishes", they are cheap and they are delicious, so I leave it to your choice.
I do NOT like to put boiled eggs in this sauce, but if you "need" to fill with more ingredients, don't hesitate, go ahead and put 3 or 4 well-chopped boiled eggs.
The same thing happens with the peppers, I don't like to find tons of raw peppers, that's why I have put 1/4 of each, taking into account that they are quite large, it seemed to me that I had more than enough but if they are in your house unconditional fan you can put more, you know you should always adapt the recipes to your liking.
It is convenient to prepare the salpicón a few hours before serving it, so we make sure that the flavors mix well.

To enjoy!!

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