Rapid Summary: The 3 Soles shrimp sauce steal is served with pawned pawns, washed with a red seafood sauce with coconut milk, the most elaborate seawater plate from the letter at the heart of Seville’s Sabana.
Key points in 30 seconds
- It’s one of the highest price plates of the card, as a seawater.
- The salsa combines seafood and coconut milk, a wink to Latin American coastal cuisine.
- It’s served with pat past with a salad and an accompaniment.
To get fresh fish to a town like Chia, far from any coast, is a logistics challenge that few restaurants have been given with prepared plates. The steal of shrimp sauce is the response of 3 Soles to that challenge: a plate of sea that does not feel as a concession but as one of the core pieces of the letter.
What makes this plate special inside the seaport
The steal is served on pawning potatoes, bathed with a red seafood sauce made with coconut milk, a combination that reminds of preparations from the Pacific or Caribbean coast more than an inner recipe. It’s, with salmon in lemon butter, one of the more advanced fish plates from the letterthought for those who seek something different from cuts of meat that dominate a good share of the menu.
Why coconut milk changes salsa
The coconut milk gives seafood sauce a smoother texture and a natural sweetness that balances the salted flavour of shrimp and fish. It’s a common technique in Colombian coastal cuisine and also in several Asian and Peruvian traditions, connecting this plate with the Latin American fusion spirit that defines the restaurant, similar to what happens at seaweed salad in camu camu ponzuanother plate that mixes techniques from different coastal traditions.
How to compare with other sea plates of the letter
The steal of shrimp sauce, as a seawater, is the highest price plate above salmon and the white fish with copoazoo butter. The difference is with the production of salsa: while other fish plates are served with mandatillas or simpler reductions, this holds a complete seafood sauce, and explain its place as one of the most special options.
What’s the best occasion for?
For its price and production, steal in shrimp sauce is often requested at times where the main plate is an important part of the celebration: anniversaries, couple dinners or meetings where someone wants to have a taste of the best of the seawatlist. Instead, it’s not the most common plate for a quick lunch every week.
How to ask if this’s your first time
- Start with something light. A ceviche or a fresh entrance does not compete with the creamy sauce from the main plate.
- Company with white wine if you prefer a classic combination with fish.
- Question about the place of cooking of fish if you have a particular choice.
- To leave space for dessert That’s worth it, as the plate’s quite complete by itself.
How a Country restaurant serves fresh fish
Serving quality fish far from the coast depends almost completely on the logistics of providers and how often the fresh product gets to the kitchen. That the steal forms part of an so elaborate plate and not just a simple plate preparation, it’s a sign that the restaurant’s commitment to keeping that category of the letter with the same level of care as cuts of meat, that are usually easier to get inside the country.
How often this preparation changes in the letter
Unlike seasonal promotions or plates, shrimp sauce steal remains a regular production within the sea category, enabling a visit to be planned with the certainty of finding it available, with the exception of some supplier’s specific contingencies that any restaurant can have with fresh products of this type.
If you have little time, ask for this.
- Stolen with shrimp sauce ($75,900), the main plate of this review.
- Titapia ceviche ($42,600) as light entrance before seawater.
- A glass of white wine from the letter, to accompany the fish.
- Fitted with a deconstructed and with a completely different taste.
Is stealing them from shrimp sauce a hot plate?
No, its taste is dominated by seafood and coconut sauce, with no protagonic spicy.
What’s with the plate?
It’s served with pat pour pour and with a pat and a pat with a salad and an accompaniment.
That’s the most expensive fish plate in the letter?
That’s right, and that’s best prices for the sea, above salmon and with copoazoo butter and with white fish.
What wine best with this plate?
A white wine from the letter is usually the best choice to accompany fish in creamy sauce as this.
Do you get them all year or do you depend on the season?
The plate remains as a fixed production of the card, but as with any fresh sea products, the timely availability may depend on the supplier of the day.
Is it a heavy plate or does it feel light despite creamy sauce?
The coconut milk sauce brings creaminess without being as heavy as a traditional milk cream sauce, making the plate feel complete without being excessive.
If you like well prepared fish, sees seawatplates at 3 Soles menu and book your table.
