Although the viceroy is found quite easily on the Spanish coast, the reality is that it has been the grills and Asturian fish grills those who have put it on the map.
Names such as La Huertona or Güeyu Mar, both in Ribadesella —in Eastern Asturias— have made this red fish the monarch of its embers and the reality is that the occasion deserves it.
Surely at home we do not have the same embers as Jose Manuel Viejo either Abel Alvarez, but that doesn’t mean we can’t do a baked viceroy of authentic championship. Also, you will see that it is not so difficult.
The key, as always when we cook fish, is to choose a good raw material and respect cooking times. After that it’s all sewing and singing, and eating, of course.
By the way, it is relatively common to confuse the viceroy or king (Beryx splendens) with the red pomfret (Beryx decadactylus) because by color they can blend in, but the red pomfret has a more convex and round figure, especially in the belly area, while the viceroy is more stylized and elongated. Likewise, confusion is very frequent and they also end up being known as alfonsinos.
When we roast fish of a certain renown, it is convenient, although it may seem like an exaggeration, bet on relatively large pieces. First, because the fish has a lot of loss between bones and inedible parts, and second, because larger fish have more flavor and more texture.
The viceroy is not an exception, that is why we recommend that for two people we bet on a specimen between 800 grams and one kilo. They can also be smaller, but they are neither the same nor as tasty.
That said, the first thing to do is salt the fish on both sides, brush it with olive oil on both sides and place it in a clay tray where we also pour the white wine.
Preheat the oven to 200ºC and place the tray with the viceroy there when it is hot, for about 24 minutes. We remove and serve after a short rest so that the juices settle again.
Alecook Rect40 40 Cm Fluted Rectangular Grill, Refractory Clay
With what to accompany the baked viceroy
As we are fully immersed in a recipe that exudes Asturian character and the viceroy is powerful, We can make some Asturian recipes to accompany, such as chorizo in cider, scorpion fish cake, corn cakes or fried pixín.
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