Marmita de atún
Ingredients:
– 600 g of tuna pieces
– 700 g of potatoes
– 150 g chopped onion
– 100 g of three-color pepper
– 2 cubes of chopped parsley
– 1 sofrito terrine with fish broth
– 3 units of chorizo pepper (soaked in hot water and pulp removed)
– Extra virgin olive oil
– Salt and pepper to taste
Step by Step:
Defrost the tuna pieces in a bowl of cold water for a few minutes. In a saucepan over high heat, heat a little oil and sauté the frozen onion, then add the garlic and peppers. Let it cook over low heat until it is tender and add the chorizo pepper pulp and the sauce with frozen fish broth. When it is well cooked, add the potatoes. Cover it with water and season with salt to taste. Let it cook over low heat until the potatoes are tender. Add the tuna pieces with a pinch of salt and the frozen parsley cube. When it comes to a boil again, remove from the heat, test for salt and let it sit, covered, for 2 minutes.
Grilled tuna slice with sesame
Ingredients:
– 4 slices of tuna
– 450 g of rice
– Soy sauce
– 2 tablespoons toasted white sesame seeds
– 2 tablespoons black sesame seeds
– 1 egg white
– 4 tablespoons extra virgin olive oil
– Iodized salt
Step by Step:
Defrost the tuna slices in the refrigerator on a container with a rack. Once thawed, place them on a plate, add 4 tablespoons of soy sauce and let them marinate for 1 hour in the refrigerator. Then, pass each slice through the beaten egg white and coat them with a mixture of the two types of sesame. Heat oil on a griddle and cook the fish slices for a couple of minutes on each side. Meanwhile, microwave the frozen rice in the same bag for a couple of minutes. Serve everything together on a plate and add a little soy sauce to taste.
Hake in green sauce with lemon and clams
Ingredients:
– 4 hake fillets
– 450 g of clams
– 1 serving of smoked rock fish
– 2 doses of chopped parsley
– 2 doses of chopped garlic
– 1 glass of white wine
– 1/2 lemon
– 4 tablespoons of olive oil
– Salt and pepper
Step by Step:
Once the fillets are prepared, season them. Heat 4 tablespoons of olive oil in a frying pan and sauté the frozen garlic. When the garlic begins to brown, add the glass of white wine, salt and pepper and let it reduce. Once the sauce has reduced, add the smoked fish portion and the chopped parsley. Cut the lemon into thin slices and add it to the sauce, cooking everything together for 5 minutes. Add the hake fillets, cover the pan and let them cook for 6 minutes. Add the thawed clams and the chili cut into thin strips. Cover the pan again and cook everything together for approximately 2 more minutes.
Salmon loins with pea puree, mint and potatoes
Ingredients:
– 4 Norwegian salmon loins
– 300 g of peas
– 12-16 roast potatoes
– 15 g of butter
– 2-3 branches of fresh mint
– Extra virgin olive oil
– Salt and pepper to taste
Step by Step:
Submerge the salmon fillets in cold water in their own container for a few minutes. Heat the potatoes in the preheated oven at 200°C for 15 minutes. Boil the peas and mint in plenty of salted water for 3 minutes. Drain them, mash them and season everything with salt and pepper to taste. Add the hot butter and mix well. On an oiled griddle, cook the previously seasoned salmon loins for approximately 2 minutes on each side. Serve the salmon on a bed of pea purée and mint. Accompany it with roasted potatoes.
Langousted monkfish salad
Ingredients:
– 1 monkfish tail
– 8 surimi sticks
– 1 bag of Russian salad
– Mayonnaise
– 100 g of candied
– 50 g of sprouts
– 2 files
– Extra virgin olive oil
– Salt and pepper to taste
Step by Step:
Boil the Russian salad in salted water directly from frozen for 8-10 minutes, drain and set aside. Remove the central bone from the monkfish and clean the two remaining fillets. Season them with salt and oil and coat them with paprika. Wrap them individually in aluminum foil and cook them in a preheated oven at 180°C for 10 minutes. Remove them, let them cool and cut them into slices. Dress the salad to taste with mayonnaise in a bowl, add the cuts and the surimi in strips, mix and serve on plates, placing the narrowed monkfish and the sprouts on the salad.
