What is the best monkfish recipe?
What is the best monkfish recipe?

Monkfish is a very noble fish as it can be prepared in many recipes and ways. Grilled, baked and even boiled... No matter how you prepare it, monkfish is delicious. However, one of the favourite recipes of monkfish lovers, and one that triumphs wherever it goes, is salpicón. Have you ever tried it?

What is monkfish salpicón?

Monkfish salpicón is a recipe that is usually limited to special occasions such as birthdays, Christmas and for Sundays from time to time. It is a very easy recipe, although it does take some time because all the ingredients have to be finely chopped. Best of all, monkfish in salpicón is a recipe that will not only delight the most demanding palates, but also children. Monkfish, in itself, already has a unique flavour that everyone will love.

It is very important to prepare this recipe with fresh, high-quality monkfish. Try not to use frozen fish, as this only detracts from the flavour of the recipe. Look for fish of the day, as its quality will be incomparable. It is advisable not to discard the head of the animal, as you can use it to prepare fish stock, which is easily stored and can be used in other recipes.

Monkfish salpicón is a salad-type dish that is eaten on its own. There are no garnishes, unless the salpicón is not the main recipe, as is often the case, for example, at Christmas. Monkfish in salpicón has a mixture of ingredients including monkfish itself, as well as other seafood – the taste is unique! To accompany it, fresh bread or toast is enough to help you push the monkfish around your plate.

Ingredients

  • A whole monkfish.
  • 400 grams of prawns.
  • Five eggs.
  • One red onion.
  • Half a green pepper.
  • Half a red pepper.
  • Fresh parsley.
  • 100 millilitres of cider vinegar or apple cider vinegar.
  • 175 millilitres of extra virgin olive oil.
  • Salt.
  • Freshly ground black pepper.

Preparation

  • The first thing is to clean and cut the monkfish. Remember that you can ask the fishmonger to cut it up for you and save the head for a good fish stock. For this recipe you will need the tail of the monkfish. Cut the tail into slices about three centimetres thick; try to get all the slices to be about the same size.
  • Put the monkfish in a saucepan with plenty of water and bring it to the boil.
  • Add salt.
  • Cook for eight minutes, from the moment the water starts to boil.
  • To check if the monkfish is ready, remove a slice and check that the flesh near the central bone is soft, but be careful not to overdo it!
  • Once it is ready, remove from the heat and set it aside.
  • In a separate saucepan, you have to cook the prawns, for two or three minutes from boiling point. The prawns should be put in water and salt. You can also buy prawns that have already been cooked and peeled, but it is best to make them yourself. When they are ready, drain and set them aside.
  • In a smaller saucepan, boil the eggs in water.
  • To make the vinaigrette, mix all the ingredients together: vinegar, olive oil, salt and freshly ground black pepper. It is best to use a whisk so that the vinaigrette emulsifies. You can also use a fork.
  • Peel the eggs and cut them into cubes.
  • Peel and brunoise the onion, i.e. cut them into small squares.
  • Slice the peppers as finely as possible.
  • Add the eggs and onion to a sufficiently large bowl.
  • Chop the prawns into three pieces. Set aside five prawns for garnish at the end.
  • When the monkfish is cold, crumble it and add it to the bowl with the eggs, onion and prawns.
  • Finally, pour the vinaigrette over the top.
  • It is best to stir very well with your hands, as this way all the ingredients mix very well.
  • Dump the monkfish onto a serving dish. You can also mix all the ingredients in the bowl that you will serve at the table, it is up to you.
  • Finally, garnish with whole prawns and fresh parsley.

As you can see, this is a delicious and very complete recipe. Although this is a very traditional way of preparing it, there are people who add many more things to monkfish salpicón. For example, you can also add small prawns, cooked and peeled; this way the dish will have more consistency. Others add finely chopped crab sticks or celery.

Remember that variety is the spice of life and you can adapt the monkfish recipe according to what you and your guests like. Finally, it is advisable to prepare the salpicón hours before serving and leave it to refrigerate; this monkfish recipe is eaten cold (be careful, cold does not mean that it is the same as ice cream!). An hour in the fridge will be enough time for the ingredients to settle and the flavours to blend properly.

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