Hotel Europa

Platos típicos de Madrid (II): besugo a la madrileña

By | 25 January, 2017 | 0 comments

Besugo en la tabla de cortar

Today we continue with our series on traditional Madrid dishes. These are dishes we recommend to travelers and even those who live in the city and are unaware of the Spanish capital’s gastronomical splendors. In the last edition we talked about the popular cocido Madrileño, and today we will introduce you to Madrid-style red sea bream (besugo a la madrileña). Fish in Madrid, a city so far from the sea? Yes, even though it might seem strange to you, this dish has become one of the specialties of Madrid cuisine. We will tell you about the ingredients it contains and how it should be prepared.

Madrid-style red sea bream is traditionally prepared around Christmas. It’s cooked in the oven and requires few ingredients: scallions, garlic, potatoes, parsley, breadcrumbs, lemon, olive oil, white or red wine (depending on the recipe you follow) and the red sea bream itself, obviously.

To prepare the dish, just drizzle the red sea bream with olive oil, add salt and pepper and bake. Meanwhile, sauté the remaining ingredients — minced garlic, breadcrumbs, parsley and minced scallions — and throw in a dash of wine and lemon juice. After it has baked for 25 minutes at 340°F, and you have covered it with the sautéed ingredients, the only thing left to do is peel and thickly slice the potatoes, fry them in olive oil and serve them together with the red sea bream.

The best option for anyone in Madrid around this time of year is to stroll through the city’s streets in search of a restaurant serving traditional dishes and enjoy this tasty, go-to dish.

(C) Fotolia

Categories: Guías Madrid

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