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- Cap Roig with Almond Sauce: Seafood with Mediterranean Roots
Cap Roig with Almond Sauce: Seafood with Mediterranean Roots
A noble fish served in a creamy, delicate sauce, enhanced with roasted almonds.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Fish and Seafood
Not suitable for vegans
Not suitable for vegetarians
Contains dairy products
Contains nuts
Balearic Islands
Main ingredients
(for 4 people)
- 100 gr. de Almonds
- 0.5 l. de Fish stock
- 1 kg. de Cap Roig (red scorpionfish)
- 100 gr. de Flour
- 100 gr. de Butter
- 1 vaso de Cream
- Black pepper
- Salt
- 0.5 copa de White wine
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 60 min
kcal per portion: 420 kcal
Difficulty:
The Cap Roig, also known as the red scorpionfish, is one of the most popular Mediterranean fish, much-loved for its firm flesh and rich flavour. In this recipe, it is served in an almond sauce made from fish stock, white wine and a dash of cream. This combination results in an elegant, smooth and balanced dish, perfect for a special occasion or a relaxed dinner by the sea.
Main ingredients (for 4 people):
1 kg of Cap Roig fillets (red scorpionfish)
100 g roasted sliced almonds
500 ml fish stock
½ glass of white wine
½ glass of cream
100 g butter
100 g flour
Salt and pepper to taste
Instructions (step by step):
Prepare the fish
Season the Cap Roig fillets with salt and pepper.
Lightly flour them.
Fry them in butter in a frying pan on both sides until golden brown. Set aside.
Make the sauce base
In a saucepan, melt 30g butter and add 30g flour.
Cook the mixture (roux) for 2 minutes, stirring constantly.
Add the white wine and let it reduce, stirring for another 2 minutes.
Finish the sauce
Pour in the fish stock little by little, stirring constantly, until you get a creamy, even texture.
Stir in the roasted almonds (saving some for the garnish). Cook for another minute.
Add the fish
Add the Cap Roig fillets to the sauce.
Finish by simmering, adding the cream right at the end. Bring to a boil to bind everything together.
Plate up
Serve hot and sprinkle the roasted sliced almonds on top.
How to Best Enjoy Cap Roig with Almond Sauce:
This dish is perfect in spring and summer, when Cap Roig is at its peak. Serve with boiled potatoes, white rice or a fresh seasonal salad. A dry white wine or light rosé goes perfectly with the flavours of this recipe.
Dish Variants:
With white fish: You can substitute the Cap Roig with sea bass, sea bream or hake.
Touch of citrus: Add a little lemon zest to the sauce for extra freshness.
Richer sauce: Add a teaspoon of brandy or white vermouth before the wine to deepen the flavour.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Prepare the fish Season the Cap Roig fillets with salt and pepper. Lightly flour them. Fry them in butter in a frying pan on both sides until golden brown. Set aside.
- Make the sauce base In a saucepan, melt 30g butter and add 30g flour. Cook the mixture (roux) for 2 minutes, stirring constantly. Add the white wine and let it reduce, stirring for another 2 minutes.
- Finish the sauce Pour in the fish stock little by little, stirring constantly, until you get a creamy, even texture. Stir in the roasted almonds (saving some for the garnish). Cook for another minute.
- Add the fish Add the Cap Roig fillets to the sauce. Finish by simmering, adding the cream right at the end. Bring to a boil to bind everything together.
- Plate up Serve hot and sprinkle the roasted sliced almonds on top.
