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.

Aperitivo (Appetizer)

1. Langostinos sobre lecho de cebolla caramelizada al aroma de armarnac. (Prawns on a bed of caramelized onions flavored with armarnac [type of cognac].)
2. ***Hojaldre relleno de esparragos trigueros y salmón con salsa holandesa. (Puff pastry filled with wild asparagus and salmon with hollandaise sauce.) ***
3. Vieira gratinada rellena de gambas, con virutas de jamon. (Scallop gratin shrimp with shavings of ham.)

Pescado (Fish)

1. ***Rodaballo al horno con verduritas, salsa de carbineros y patata panadera. (Baked turbot with vegetables, Carbinero sauce, and golden potato rounds.) ***
2. 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.
3. Rodaballo al horno con salsa de mostaza y cebolla caramelizada. (Baked turbot in a mustard sauce, served with caramelized onions.)
4. 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.

Sorbete (Sorbet)

1. Limón. (Lemon.)
2. ***Mango. (Mango.) ***
3. Mandarina. (Mandarin orange.)

Carne (Meat)

1. ***Lechazo asado con ensalada. (Roast lamb with salad.) ***
2. 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.)
3. Solomillo de ternera alistana al Pedro Ximénez. (Tenderloin steak with Pedro Ximénez.)

Postre (Dessert)

1. Tarta de las monjas y helado de tulipa nata nuez. (The nuns’ cake with walnut ice cream.)
2. Tarta del convento y helado de tulipa nata nuez. (The convent cake with walnut ice cream.)
3. ***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!