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ChineSeafood Salpicon
Today
we propose a recipe for seafood salpicon, a very fresh, colorful and
varied dish that can be prepared in many ways. The taste of the
orchard combined with seafood, give a base of flavor that can be
served as a starter or as a main course. On the table, the seafood
salpicon is pure color; this elaboration has only one trick to be
perfect: to cook each ingredient in its right point. Spider crab,
prawns, monkfish, Galician octopus or sea ox are some of the typical
pieces of this salpicon.
This seafood dish is a remarkable
incorporation of essential amino acids, with seafood meats, low in
carbohydrates and fat content. The nutritional richness of this dish
is found in the minerals and vitamins it provides: this is the case
of vitamins A and E and folic acid. In addition, the onion, pepper
and vegetables included in the dish are rich in vitamins, fiber,
minerals and antioxidant substances.
Elaboration:
We
put to heat water in a large casserole. When it is boiling, add the
prawns. Cook for about 5 or 6 minutes and remove the prawns.
In
the same water of the prawns we cook the monkfish that has to be cut
in slices of approximately 3 cm of thickness. Add salt and let it
boil for 7 or 8 minutes. Check if it is at its point by pricking near
the central spine. Remove and set aside.
Crumble the
monkfish into small pieces and add them to the bowl.
We
cut up the prawns. We take the edible crab and the octopus cooked
previously and we cut them also. Add the three ingredients to the
bowl.
While in another fire we are going to cook the eggs.
Cover them with cold water and cook 10 minutes after boiling. Remove
the shell from the eggs and separate the white from the yolk. Chop
the egg whites and yolks (except one that we are going to use for the
vinaigrette) and add it to the bowl.
Cut the onion, red
pepper and green pepper into squares and add them to the bowl.
For
the vinaigrette, place the Betis olive oil and the Sherry vinegar in
a glass jar (the proportions are to the liking of each one). Add salt
and pepper to taste. Add the shredded egg yolk that we reserved
previously. Shake the jar until well mixed. Set aside.
The
preparation will look creamy. Leave to rest for half an hour in the
fridge.
Mix the vinaigrette with the preparation of the
bowl and stir with two spoons until everything is perfectly
integrated. Leave to rest in the fridge one hour before
serving.
Note: the indicated quantities are for 4 people,
preparation 45 min.
