The most characteristic feature of this dish is its main ingredient: llampuga -dorado en castellano-. It is a fish, which starts being blue and when it is an adult it becomes white fish. Has multiple nutritional qualities highly appreciated by athletes.
Yes you want to fully enjoy the taste of this marine fish, autumn is the best time, since it is when it reaches the Mallorcan coasts. 'Llamp' means lightning in Catalan, so the llampuga always It is associated with the arrival of the first storms of the year. It is a perfect food that is part of the Mediterranean diet and that you can incorporate into yours. Also, for those who are not too fond of fish, we have good news: it hardly has thorns!
For 2 people:
- 1-2 widgets (about 1200 g in total)
- 3 red peppers
- 3-4 cloves of garlic
- 2-3 ripe tomatoes, optional
- 1 onion, optional
- Olive oil
The first thing is to grill peppers. Remove the tail and empty the nuggets Once cleaned, you can use a roasting bag or wrap them in aluminum foil and put them in the oven about 35min 180 ° C. When they're ready, let them cool, cut them into strips and Reserve them in a container.
We go with the llampuga. Clean it well and cut it into large slices. Salt and flour the pieces. Prepare a pan with enough oil and, when hot, see frying them Take a flat plate or a dish and put some kitchen paper. On this one, go separating the llampuga once it is done. Have in Take out the slices on time so they do not get too dry.
It's the turn of the vegetable. Peel and cut the garlic and onion, if you want add it Peel and chop the tomatoes. Take a clay pot and put it on fire with part of the oil left over from the pan. Incorporates garlic and Onion and rehógalos. Add the tomatoes and salt and stir.
One Once everything is well mixed, add the peppers and the llampuga and leave to the fire about 4-5 minutes. You can now withdraw and serve.
As advice to give it more flavor if you do not eat it immediately, You can heat covered - so the peppers do not burn - about 10 Baked minutes previously to be served.