Monkfish and seafood salad
April 11th, 2017
What do you think about enjoying a refreshing monkfish and seafood salad on a terrace in the sun? We think it’s a great plan. Since we saw the recipe by Agustín (El bullir de Agus) we can’t think about anything else. The bit about the terrace might have to wait, but we’re going to get started with the salad right away!
- Monkfish tail – 1 kg
- King prawns – 400 g
- Boiled eggs – 4
- Mussels in brine – 2 tins
- Spring onions – in vinegar or natural
- Green pepper – 1/2
- Red pepper – 1/2
- Pickled gherkins
- Green olives
- Black olives
- Cider or apple vinegar – 100 ml
- Extra virgin olive oil – 250 ml
- Ground pepper
- Cut the monkfish into little pieces and cook it in water with salt for 5 to 6 minutes (from when it starts to boil).
- Boil the king prawns in water and salt for 2 or 3 minutes (from when it starts to boil). Drain them and set aside.
- Make the vinaigrette by mixing well the oil and vinegar with the salt and pepper. Emulsify with a fork and set aside.
- Dice the boiled and peeled eggs, the peppers and the onion (brunoise) and put them in a bowl. Do the same with the gherkins and the olives.
- Peel and chop the king prawn tails. Add to the bowl.
- Crumble the monkfish once cold and add it to the bowl.
- Add the crumbled tuna and mix well.
- Drain the muscles in brine and add them.
- Cover with clingfilm and leave for a few hours in the fridge, to enhance the flavour.
- Serve cold.
Delicious, thanks Agustín!