Lomos de Merluza con salsa de mango y ensalada de calabacín

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Lomos de Merluza con salsa de mango y ensalada de calabacín. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Lomos de Merluza con salsa de mango y ensalada de calabacín, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lomos de Merluza con salsa de mango y ensalada de calabacín delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lomos de Merluza con salsa de mango y ensalada de calabacín is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Lomos de Merluza con salsa de mango y ensalada de calabacín using 17 ingredients and 7 steps. Here is how you cook it.

Una comida deliciosa llena de matices

Ingredients and spices that need to be Prepare to make Lomos de Merluza con salsa de mango y ensalada de calabacín:

1. 4 lomos merluza fresca
2. 8 langostinos frescos
3. 1 calabacín mediano
4. 1 zanahoria grande
5. 1 manzana
6. Frutos secos en crudo
7. Queso griego (tipo feta)
8. 1 mango maduro
9. 1 yogur griego
10. Aceite de oliva
11. 1 chorrito Vinagre de manzana
12. 1 diente Ajo y en polvo
13. 2 cucharaditas Miel (o azúcar moreno)
14. 1 cucaharadita Mostaza de Dijon
15. Al gusto Pimienta en grano molida
16. al gsuto Sal
17. 1 chorrito vino fino

Instructions to make to make Lomos de Merluza con salsa de mango y ensalada de calabacín

1. Pelamos los langostinos dejando la cabeza y colocamos en una fuente o fiambrera. Le añadimos aceite de oliva hasta casi cubrirlos, un chorrito de vino fino y el diente de ajo laminado. Dejamos macerar una hora
2. Para la ensalada: cortamos el calabacín (con piel) y la zanahoria en láminas finas y después en tiras de un dedo de ancho. Las colocamos en cada plato en forma de nido. Le añadimos la manzana y el queso en dados y los frutos secos y aliñamos con la vinagreta de mostaza
3. Vinagreta de mostaza: aceite de oliva, un chorrito de vinagre de manzana, dos cucharaditas de miel, una cucharada de mostaza, sal y pimienta. Mezclamos todo muy bien hasta que emulsione un poco
4. Añadimos sal y ponemos los lomos de merluza en el horno precalentado por ambos lados a 180°-200° (depende del horno) durante 10-12' aprox.
5. Mientras, calentamos una sartén y con el mismo aceite de los langostinos, los salteamos 1' y añadimos sal
6. Para la salsa: ponemos en el vaso de la batidora el mango troceado y el yogur. Le añadimos un buen chorro de aceite, sal, pimienta molida y el ajo en polvo.
7. Montamos en el plato la merluza, añadimos la salsa al gusto y los langostinos, y servimos junto a la ensalada

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