Seafood and Fish Medley with Vinaigrette
Salpicón, derived from the Spanish verb "salpicar" meaning "to cut into small pieces," is a dish often found in bars and restaurants, served as both a tapa or a delightful first course.
Ingrediënten
Serves: 4 / Prepare 8 to 12 hours in advance.
- 1 small live lobster 1- to 1½-pound
- 1 pound large shrimp
- 1 pound monkfish
Vinaigrette:
- ½ cup extra-virgin olive oil
- ¼ cup vinegar
- Kosher or sea salt
- Freshly ground black pepper
- 1 tablespoon Dijon mustard
- 2 medium scallions finely chopped
- 6 small cornichon pickles finely chopped
- 1 pimiento such as jarred piquillo pepper, finely chopped
- 1 large hard-boiled egg finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
Instructies
- Bring a large pot of salted water to a boil over high heat.
- Add the live lobster, placing it upside-down and head-first.
- Cover and cook until the lobster's shell turns red, which takes approximately 12 to 15 minutes.
- Drain and allow it to cool.
- In a separate pot, briefly boil the shellfish and fish in salted water, just enough to cover them, until the shrimp has turned pink and the fish is cooked through.
- Remove the shells from the shellfish and cut both the shellfish and fish into ¾-inch pieces.
- Prepare the vinaigrette: In a large bowl, whisk together the extra-virgin olive oil, vinegar, Dijon mustard, salt, and freshly ground black pepper.
- Stir in the finely chopped scallions, pickles, pimiento, hard-boiled egg, and parsley.
- Add the shellfish and fish pieces to the vinaigrette and gently toss to coat them evenly.
- Cover and allow the mixture to marinate in the refrigerator overnight.
- Serve the Seafood and Fish Medley with Vinaigrette chilled.
Notes / Tips / Wine Advice:
Savor the flavors of this exquisite dish, perfect as a tapa or a flavorful first course, with its harmonious blend of seafood and a zesty vinaigrette.
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