Five delicious recipes where fish is the main protagonist

Healthy, versatile and delicious. At a time when meat seems to be as fashionable as it is questioned, in different restaurants we have tried these fish recipes that made us salivate and we want to share them so you can go try them or cook them at home.

The trick is to take advantage of the variety that exists in the seas and rivers, as well as in these elaborations, so that you can choose which ones to craft based on their market price when you go shopping.

Above all, if you want to anticipate the boom that Christmas entails, you can buy it fresh or frozen and plan delicious menus without breaking the bank.

Tartar From Bar

Recipe by chef José Miguel Bonet, of El Corsario, of Torre del Canónigo, an Ibizan restaurant located in a spectacular 10th century building with breathtaking views. Calle Ponent, 5, Ibiza.

  • In a deep bowl, mix 100 g of sea bass fillet cleaned of skin and bones, 25 g of avocado and another 25 g of green apple, all cut into cubes of the same size.
  • Hacer una vinagreta mezclando 500 g of zumo de naranja, la ralladura de seis naranjas, 10 g of sal, cinco gramos de pimienta negra molida, 250 g of soy salsa, 100 g of mostaza antigua, 200 g of honey and dos litros de olive oil.
  • Season the mixture in the bowl with this dressing.
  • Cut very thin slices of slightly frozen bread or have thin toast prepared to serve as an accompaniment to the dish.
  • If you have decided to bake the bread yourself, dry it at 165°C for seven minutes in a dry oven without ventilation.
  • Place the fish, avocado and apple mixture in a metal circle, already seasoned with the orange vinaigrette.
  • Press lightly with a spoon to keep the shape, on top of the tartare place three dots of chilli mayonnaise (made with 100g of mayonnaise and 10g of yellow chilli paste) and on each dot of mayonnaise , place a coriander leaf
  • Serve immediately very cold.

Bilbao-style hake neck

Recipe from the Virrey restaurant, the ideal restaurant for lovers of the cuisine of the Cantabrian coast. Zurbaran Street, 8, Madrid.

For the hake neck:

  • Clean a Celeiro skewered hake neck of all the ugly, black parts they usually have, or buy it already cleaned from the fishmonger.
  • In a large dish, pour a drizzle of sweet oil on the bottom with a pinch of salt and put the neck on it with another drizzle of sweet oil and fine salt.
  • Put the dish in the oven with the neck on for 15 minutes at 200°C.
  • Check the neck of the oven. To know if it is cooked to perfection, you have to pull the central bone upwards, if it separates from the skin it will be done, otherwise leave it for a few more minutes.
  • Once at its point, we remove the fish

For the Bilbao sauce:

  • While the fish is cooking in the oven, take a frying pan and add a generous drizzle of mild oil (about a finger) and slowly cook eight cloves of garlic in rings. When they take a little color, add the slices of half a pepper (if possible from Rioja) and set aside so that the garlic does not burn.
  • Heat the garlic a little and, as soon as it starts to color again, remove it and add half a glass of wine vinegar off the heat.
  • With a small fine-mesh colander that we have at home, give it a few turns, stirring well. In this way, the sauce will bind, taking on a characteristic thickness of Bilbao sauce.
  • Finally we add the sauce above the neck and ready to eat.

Sole with mashed potatoes

Motel Particulier is a very special and beautiful restaurant and its chef, Franco Franceschini, gives us this delicious recipe. Industrial area, Calle de C. Gabriel Celaya, 6, Marbella, Malaga.

For the mashed potatoes:

  • Roast a few monalisa potatoes in the oven until nicely roasted. Then peel them and grind them.
  • Then, dry these potatoes in a cooking pot, adding little by little and stirring, the diced butter until the mixture separates or is saturated with fat.
  • Once the potato is like this, add the previously boiled whole milk until the mash has the desired texture.
  • Season well and store in a hot water bath.

For the sole:

  • Salt the sole.
  • Sear it in a pan with a little clarified butter and olive oil.
  • Brown well on one side and flip it over. Fry a little more and add the butter.
  • Go and bathe it until the fish is cooked and golden brown, making sure the butter doesn’t burn.
  • Remove the sole from the pan and reserve a little fat to which you will need to add a little lemon juice and chicken broth. Beat the mixture with butter, until it is a creamy sauce.
  • Bathe the fish in the sauce and finish with a little chopped parsley.
  • Serve the fish with the mashed potatoes on the side.

Turbot in the wok

Also in Marbella is Nu Downtown, whose essence is to combine Asian fusion cuisine, cocktails, music and entertainment until late at night. And its chef, Óscar Cuevas, gives us his original recipe. Calle las Malvas, 11, Marbella, Malaga.

  • Season the turbot spine with the head and fry. Reserve and set aside for dressage.
  • Sauté 350 g of turbot fillets previously cleaned with 50 ml of Fish Teriyaki sauce and the following vegetables: 50 g of red pepper and 50 g of green pepper, five grams of ginger and five grams of onion, all chopped or in strips .
  • Place the back on the plate. On top, place the sautéed vegetables and the turbot.
  • Finally, place in the center the following toppings: 50 g of negi (a kind of Japanese leek similar to the Spanish spring onion), 50 g of small coriander and two grams of red pepper.

Shrimp tartar

Recipe from Restaurant Fismuler, one of Barcelona’s most acclaimed restaurants for the quality of its products and its creativity. This recipe can also be made with scampi. Carrer del Rec Comtal, 17, in Barcelona and Calle Sagasta, 29, in Madrid.

  • Shell and remove the intestines from 30 g of prawn tail (or langoustine). Reserve in the refrigerator.
  • Get an oil with garlic and chillies.
  • Cut toasted rye bread about 3 millimeters thick and bake at 170°C for 17 minutes. Let cool and set aside in a dry place.
  • Make a buttercream at room temperature in a food processor or blender and add the cream in a string shape, little by little. Put the buttercream in a piping bag and set aside.
  • Cut each shrimp into six pieces.
  • Select the amount of prawns for the tartare and place them in a bowl to season with garlic oil and ginger. To book.
  • For the assembly: place a kind of oval ball of prawn tartare on the toasted sandwich bread and finish by putting on it a dash of butter cream, mullet eggs, a little fresh dill and lime zest .

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