Red sea scorpion fish in "salmorejo" with mashed potatoes.



For the fish:

Red sea scorpion fish 2 Kg.

For the “salmorejo” base:

Red sea scorpion fish bone.

Peeled garlic 25 gr.

Sweet paprika 10 gr.

Fresh thyme 25 gr.

Fresh rosemary 25 gr.

Laurel 1 leave.

 Oregano 25 gr.

Olive oil 0.4 250 ml.

Brick of white wine 250 ml.

Water 100 ml.

For the “salmorejo”:

Peeled garlic 75 gr.

Salmorejo base (previous preparation) 250 gr.

For the olive oil mashed potatoes:

Galician potato 1kg.

Extra virgin olive oil 100 ml.

Butter 20 ml.

Liquid cream 50 ml.


For the red sea scorpion fish:

1. Clean the red sea scorpion fish loins and cut it into 150 grams portions.

2. Use the head and bones to make “salmorejo” base.

For the “salmorejo” base:

1. Sear the bones and head in a pan.

2. Add the garlic and brown until it becomes golden color; add the paprika and sauté lightly without coloring.

3. Add the herbs and then the wine. Allow to reduce to half volume.

4. Add the water and bring to boil.

5. Add remaining oil and simmer for 30 minutes.

6. Remove from heat and let stand until cool.

7. Strain and keep it aside.  

For the “salmorejo”:

1. Blanch the garlic three times, starting with cold water.

2. Cover the garlic in a saucepan with the “salmorejo” base and simmer for about 40 minutes until the garlic is tender.

3. Strain and grind the garlic in a blender adding the “salmorejo” base to fine strips until an emulsion is obtained.

For mashed potatoes with olive oil:

1. Peel and cook the potato beginning with cold water and without salt.

2. Drain all water and pass through a wire mesh strainer.

3. Put the potatoes in a saucepan over low heat, add the butter and stir until completely dissolved. Do the same with the cream.

4. Add fine strips of oil and mix until obtaining a fine and homogeneous puree.

5. Cover with plastic wrap in direct contact with puree and save warm until its use.


1. Cook the red sea scorpion fish in a nonstick pan on the skin side until it turns golden and then on the other side. Finish in the oven until the desired cooking point is reached.

2. Place in the center of the dish and set aside a quenelle of mashed potatoes.

3. Finish adding “salmorejo” sauce.

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