Baked San Martiño loin with brown rice and soy beans

Baked San Martiño loin with brown rice and soy beans

What a pleasure to be able to take a baked San Martiño loin with brown rice and soy beans super fresh brought directly from the fish market of La Coruña!

With confinement I have discovered a lot of wonderful home-based providers, among which are MARISCO 2.0 that sends me home in 24 hours the fish, and sometimes seafood (heh, heh, on special occasions) super fresh! In addition, they have some spectacular specimens and varieties that are not usually available in supermarkets, like this San Martiño, as they call it in Galicia, or San Pedro in other parts of Spain.

It is a fish with a lot of gelatin and some fat (it reminds me of turbot) that is very grateful to the oven. So this is how I have done it, and I will explain how:

INGREDIENTS: ( 6 persons)

• 1 San Martiño or San Pedro of 1.4 kg
• 3 cloves garlic
• Juice of a lemon
• Half a glass of white wine
• Extra virgin olive oil
• 200 gr of brown rice
• 100 gr of soybeans
• 100 gr of Iberian ham
• Salt
• Soy sauce

STEP BY STEP RECIPE:

1. We put a pot with enough water to heat up to boiling point. Add a spoonful of salt and add the rice and let it boil over medium heat for 35 minutes, stirring from time to time (read the instructions on the rice package as it may vary from one to another).
2. Meanwhile in another pot we do the same and boil the soy beans for 3 minutes and strain.
3. Turn on the oven to preheat to 180ºc.
4. Peel the garlic and put them in a mortar, together with some fresh parsley leaves and crush them. Add the lemon juice, the vinegar, a dash of olive oil and a little salt and pepper. Stir.
5. Chop the Iberian ham.
6. Place the San Martiño or San Pedro in a baking dish and wash well (and clean of viscera). With a sharp knife make diagonal slits in the fish but without reaching the skin on the back. Pour the mortar on top and put in the oven for 23 minutes (that is the time I left it, but it depends on each oven and if the fish weighs a little more or less). To know if it is done I take it out and with a knife and fork I open it a little bit and see if it is to my taste.
7. After the rice has been cooked, strain it. In a frying pan pour a little olive oil, sauté the rice, add the soy beans, 3 tablespoons of soy sauce and stir. Turn off the heat and add the chopped ham and stir.
8. With the help of a knife, remove the loins of the San Martiño, carefully removing the spine.
9. On a plate put a portion of sautéed brown rice, and on top the loin that you like and sprinkle with a little of the sauce on the tray, which is the juice that the fish has released along with the dressing.

And ready to eat this Baked San Martiño loin with brown rice and soy beansDo not forget to lick the head and bones, at least at home we love it because it has a lot of gelatin and it is divine:) I hope you liked it a lot.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum