tataki de salmo

Salmon tataki marinated in sesame oil

Salmon Tataki is at a time and is very tasty. You can do as the picture or can be shaped dice and combine it with avocado serve as a drum. What I did last year and I decided to do it alone.

Ingredients for salmon tataki for four people:

  • A cut salmon for every two people.
  • Sesame oil.
  • Soy sauce (gluten in my case)
  • sesame
  • Wasabi
  • The juice of half a lemon

Preparing salmon tataki:

It can be made with fresh salmon or frozen salmon. I do it with frozen (generally, all the fish eaten raw, I do the previously frozen ... so I make sure there are no parasites and anything you might have, you're dead). So we remove the salmon from the freezer and leave for a while. When it begins to thaw it is time to cut it: take a serrated knife and cut into strips of a finger thick.

We have about 3 or 4 strips per person.

Put the salmon on a flight strips, add lemon juice, a little soy and sesame oil. A little wasabi. Salt and pepper as needed. Mix it with care not to break the guard strips of salmon.

We reserve in the fridge until it's time to go to the table.

When serving as dishing it to irrigate juice marinade and decorate it with sesame seeds. In the photo, I admit that I spent with sesame ... a little less is better ... but the taste is very good. I add wasabi decoration if someone wanted a little more flavor risen.

Bon profit!!

carpaccio de leg

Prawn carpaccio with "caviar" of persimó

The shrimp carpaccio recipe is simple to make and it's very patxoca a Christmas table or any other celebration.

Ingredients for Carpaccio Prawns for four people:

  • 12 peeled prawns and clean.
  • Olive very good.
  • The juice of a lemon.
  • 1 persimó (one of those that is hard persimmon)
  • Salt and pepper

Recipe for shrimp carpaccio:

Better than the shrimp are cool, but I do it with prawns and is just as well ... the sack an hour earlier from the freezer.

Cut shrimp in half longitudinally.

Put a plastic film on the marble kitchen and we spread with oil. Then we have shrimp on making do not touch each other, but together the maximum possible. Add a dash of walnut oil and cover it with plastic film.

Now the hard part ... should pave the prawns !!! I do take the wood to cut the sausage and putting it on top of the shrimp and then crush with a rolling pin.

This is a dish that is served on the plate on that work ... so we chose a dish where they fit pretty well and we prepared shrimp.

Once you have them flat, remove a part of the plastic film and put it behind the plate in reverse, turn it around and we remove the other part of the film. We would be the dish with prawns already on. We will clean it up a bit.

Then salt it, pepper it (pepper color is very nice) and add a good dash of lemon.

The final touch is given caviar persimó ... that really are diced fruit that make seafood there is contrast between sweet taste and contributes persimó.

Assemble the dish and reserve in the fridge to serve it chilled.

Bon profit.

sea ​​goat

Crab (Centollo) stuffed

A stuffed crab dish is impressive ... and this is an easy recipe to make it, which gives very good results. One by side, though.

Ingredients for Crab stuffed:

How to cook the crab:

This dish normally do in two days ... the day I buy the coke crab and the next day is how much I eat the filling and us, since to fill it must be cold.

If the crab is alive, we put it to cook in warm salt water and gradually go up until the temperature bake 20 minutes. If it gets warm water, not boiling, the animal does not suffer so much and does not realize that it is cooked (or so they say). If the goat is already dead ... directly boiled in salt water.

Spent 20 minutes, remove from heat and put in cold water to stop the cooking and prevent dryness remains.

Let the filling of crab:

The first thing to do is to separate the legs from the body of the crab, and nothing is broken. When you've achieved, we reserve the legs and began to work in the body.

Crab belly open and we remove everything there is din. All except gill advantage. Everything else, in rare enough, we put in the bowl of food processor we have. When the crab is empty reserve shell.

In the bowl of the food processor add the mayonnaise, fried onion and chop it all. Put the bite on a flight and add all the bits of crab meat that have fallen to cut the legs also add the egg cut into small squares. Stir well and we have the filling. Now just put it in the shell of the body of the goat beach.

Assemble a dish going to the oven with the legs and body and grill it for a moment. Since I can not eat lactose, it gratin without cheese, just with a little bread crumbs (gluten in my case) and you're done.

Sometimes I finish with garlic mousseline made clear that the envelope is made mayonnaise. Look at the recipe for crab filling, the picture of that beef is with mousseline.

All good to go !!

carpaccio of cod

Carpaccio of cod on a bed of tomato

Easy recipe that pleases everyone and is ideal for summer.


  • Two slices of carpaccio per person (if a starter)
  • A very nice and big tomato
  • tapenade


Desalinate the cod: To cut cod carpaccio buy already chopped thin market. If you find you can buy a thick stalk while still salted, cut it thin (1 mm) with cold meat slicer. As the slices are so thin is desalted at a time. Just put it in a bowl with water for 10 minutes (while we prepare the tomato, for example). After 10 minutes, the drain by placing it between two pieces of kitchen paper.

Prepare the tomato: To make the bed carpaccio selecting a ripe tomato and bay. We can then dishing and will need the dressing. The amount of salt depends on how much we've been desalted cod.

the tapenade: I made the buy, but you could do at home with chopped black olives and anchovies if you have any.

Serve chilled dish! Before bringing it to the table, I add another splash of olive oil to finish decorating it. Bon Appetit!


Baked cod skrei

The spring also bring strawberries, persimmons and apricots, as well as takes delight cod skrei. This is a cod comes from Norway and eaten without being previously salted and unsalted. It is very tasty and tender offers large spines.

Ingredients (For five people)

  • Me cod skrei (Usually fish 200g per person), cut into supremes.
  • A can of tomatoes.
  • A prime.
  • Un gra d’all
  • 4 potatoes
  • A fish broth (homemade with a little white wine, vegetables and varied fish bones or purchased)

Preparation of cod:

Let the broth: put approximately 1 liter of warm water, add salt, fish bones, a carrot, an onion, a couple of cloves of garlic and a bundle of herbs (rosemary). We can also add a plug anise. Let it boil for half an hour. If we do we can buy ready-made broth.

Let the sauce: Thermomix or in a pan, fry the onion and garlic and add tomatoes. Simmer 20 minutes. We can add a tablet Avecrem fish broth if we think it will be very tasty. When the sauce is done, the reserve.

Let potatoes: The peel and cut into slices of about 2mm. Fry in the fryer for a while. It is not necessary that they are cooked, you'll do it in the oven. If we put in the oven remain uncooked raw because cooking time is greater than the cod.

Prepare fish: Supreme flour and fry in a pan over high heat. It is not necessary that they are cooked only to seal the fish and that it is more dauradet. The salt and pepper to taste. It can add some paprika if desired. You can also fry it and put directly in the oven ... will be light.

We put it in the oven: Heat oven to 200 degrees. In a large plate we put the tomato sauce in the background, on a layer of potatoes and potato cod. We water them with the broth until it covers the potatoes. We bake 10 minutes.

In the image, I put a spoonful of black olive pâté on each slice of cod before baking. The contrast with the salty olives is great and the kids really like.

Bon profit!


Grilled octopus with potato timbale

Recipe for a day of barbecue different.


  • Boiled octopus (I always buy it cooked because if I do, there is no way to hit the right spot)
  • Patates (1 per person)
  • 1 onion.
  • 1 green pepper.
  • 1 tomato.


To make potatoes: make a sauce with onion, pepper and tomato. Peel the potatoes and cut them into slices. Add them to the sauce and We cover with water or broth we have. Allow to cook for 15 minutes or until the potatoes are ready.

Pop: Pop is already cooked, so really, the only heat the grill and sear do. Be careful not to cook we spend gets gum consistency.

Once everything is ready, assemble it as image. We can make a homemade garlic mayonnaise and use it to hold together the potatoes and garnish (I did not do the day of the photo, but I did other times). The juice of potatoes can serve for anything (a delicious soup!).

Decorate the dish with olive oil and salt.

Bon profit.


Eggs stuffed with tuna

Ideal as a starter for any occasion.


  • 1 ou per person.
  • Canned tuna (in olive oil, which is good).
  • mayonnaise (feta a mà com la de la foto, o comprada)
  • will


Are boiled eggs. When they are cool, peel and split in half. It clearly separates the yolk and reserve the whites cooked.

The yolks are mixed with shredded tuna and mayonnaise (mayonnaise reserve some for decoration). Pasta seasoned with salt and pepper, until we think it is perfect.

They stuffed pasta made with egg whites with yolk.

Served chilled.

Bon profit!


Rajada "blackened"

The herd is very good and the kids really like because it has thorns. This is a recipe that I learned to do while living in France and I repeat here once and then (with some variation).


  • One wing herd for each person (if very large herds, half enough)
  • butter
  • 1/2 glass of vinegar
  • capers
  • Oli d’oliva


The original recipe is cooked first herd in a short fish broth (with cold water, put the soup and fish and when it starts to boil for the heat and let stand 5 minutes). In my adaptation to the Catalan cuisine, fried salted and floured the herd in oil flavored with garlic.

Once the herd is cooked, the sauce is done. To take the butter, capers and vinegar and is reducing all. When I think the good face Salseta ago, is removed from the fire.

To use it, s'emplata the herd and watered with caper sauce.

French call "black butter" because the vinegar does blackened butter. A herd of black sauce picture not because I did with white wine vinegar (it was in black).

This dish is very delicious surprises guests or family, for their tastes different from other fish.

Bon profit!

Musclos a la Marinera


the mussels Steamed mussels are different because they take an onion and tomato. Ideal as an aperitif summer days. Very easy to do with a result that never fails ... also admit many variations.

Ingredients for 4 people:

  • 1 kg of mussels (4.1 kg per person) in the Ebro Delta.
  • 1 tomato
  • 1/2 onion
  • 2 cloves garlic
  • Oli d’oliva
  • Herbs (optional): rosemary, thyme, bay leaf, etc.

Preparation of mussels:

Wash the mussels and they cut hair that joins the shoulder.

In a pan fry is a little garlic, onion cut into small bits and chopped tomatoes (or grated, or cut into small bits). When the sauce is done (about 10 minutes) add the mussels (without water) and herbs. They cover well and leave covered a few mintues until opened.

We discover that although we have no water, the mussels have made.

All served in a dish in the center of the table, washed down with a little oil.

If you want the stew thicker the sauce we can add a tablespoon of flour. The sauce can also add a few drops of anise ... or some fennel ... or a bit of thyme ... well ... what I mean is that it is a dish that easily can give a personal touch as you have at home.

Mussels must be Cruet (not raw at all, but neither are as annealing estallossos).

're an excellent dish.


Fish and chips

This is a recipe that can be made with any type of fish. I do as we have the fish: tuna, dolphin fish, butterfish, mackerel, short-hooks, mackerel ... (the dish photo is a mackerel fillet). So I bought fish such as monkfish and hake. The fish is very good, and the recipe is very easy to do.


  • Fish (what you want)
  • Patates (one per person)
  • 1.2 kg of tomatoes in pieces or pureed.
  • 1 green pepper (optional)
  • 1 onion
  • 1 all
  • All i oli
  • Fish broth


We chose fish, enretirem the maximum number of bones that we can and cut a supreme or fillets (depending on the size of the fish).

Salem and pepper the fish. The pass through flour and fry in plenty of oil (can be flavored with a couple of garlic cloves). It is not necessary that it is cooked, just take a little consistency and color.

The remove and keep aside.

Preparem el brou de peix (bullim les espines, un tomaquet, ceba, una branqueta de fonoll, etc…) si no tenim brou de peix, pot servir l’aigua d’haver fet uns musclos al vapor, o en cas d’emergència, un cub de brou concentrat de caldo de peix també farà el fet. Quan el brou no el faig amb les espines si no que és aprofitant un altre brou o directament aigua i cub de caldo, hi afegeixo una mica d’anís, ja que evoca el gust del fonoll del caldo ben fet.

In the pan where it will present, let the sauce with onions, tomatoes, peppers and garlic to flavor the oil. When the sauce is done, add potatoes, which we previously peeled and sliced. We cover the potatoes with the fish broth and let it cook half hour or so earlier if we cooked potatoes.

We must ensure that no liquefied run out ... in fact, we need to remain juicy ... so better not skimp with the broth. Emergency water and add salt stew correct.

When the potatoes are done, add on, well placed, fish fillets. The irrigate with a little broth to the pan. We cook all together for 5 minutes, and you can go to the table.

You eat crushed potatoes and fish, and adding a little garlic and oil.