I just arrived last week, and we’ve been hard at work with wedding “things.” Although it’s not as time-consuming as planning a wedding in the States, there are a lot of little errands to run, things to buy, people to see … it can get overwhelming. But yesterday was different—yesterday was “la prueba del menú.”
Our wedding party (really, is there any other part?) is being held at nearby hotel, located about a ten-minute drive away from Zamora (the city). We received a menu, full of delicious-sounding dishes and were told to select three of each category to try: appetizers, fish, sorbets, meat, and desserts. Yes, if you are unfamiliar with Spanish weddings, there is usually a meat dish and a fish dish. Carnivores much?
Here’s what we chose to try (with our final choice having the three asterisks by its name):
Entrantes (Hors d’oeuvres)
There was no need to pick; we get them all. They were very varied, and it was hard to say which one I liked best, but it was probably the one with smoked salmon.
Included: little cups of salmorejo (which had too much paprika), cups of yogurt with honey and walnuts, smoked salmon canapés, sausages, and so many other things I don’t even know how to name.
- Langostinos sobre lecho de cebolla caramelizada al aroma de armarnac. (Prawns on a bed of caramelized onions flavored with armarnac [type of cognac].)
- ***Hojaldre relleno de esparragos trigueros y salmón con salsa holandesa. (Puff pastry filled with wild asparagus and salmon with hollandaise sauce.) ***
- Vieira gratinada rellena de gambas, con virutas de jamon. (Scallop gratin shrimp with shavings of ham.)
- ***Rodaballo al horno con verduritas, salsa de carbineros y patata panadera. (Baked turbot with vegetables, Carbinero sauce, and golden potato rounds.) ***
- Rape en salsa cántabra con almejas. (Monkfish in Cantabrian sauce with clams.) <—Apparently, this dish is very successful as of late, so the guy in charge suggested we try it.
- Rodaballo al horno con salsa de mostaza y cebolla caramelizada. (Baked turbot in a mustard sauce, served with caramelized onions.)
- Merluza rellena de txangurro en salsa de almendras y apio con gambas. (Hake stuffed with crab sauce in an almond-celery sauce with shrimp.)
Picture of the merluza at the left and the monkfish at the right.
- Limón. (Lemon.)
- ***Mango. (Mango.) ***
- Mandarina. (Mandarin orange.)
- ***Lechazo asado con ensalada. (Roast lamb with salad.) ***
- Milhojas de solomillo y foie gratinado con salsa holandesa, hongos y verduras. (Steak tenderloin millefeuille and foie gras, served with hollandaise sauce, mushrooms, and vegetables.)
- Solomillo de ternera alistana al Pedro Ximénez. (Tenderloin steak with Pedro Ximénez.)
- Tarta de las monjas y helado de tulipa nata nuez. (The nuns’ cake with walnut ice cream.)
- Tarta del convento y helado de tulipa nata nuez. (The convent cake with walnut ice cream.)
- ***Texturas de tres chocolates con helado de toffee. (Cake with three chocolate layers, served with toffee ice cream.) ***
Picture of the tarta de las monjas.
And of course, it was accompanied by wine. Cheers to July 7, 2012!