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Angler Fish Medallions with fried Quelitas
- Prepared width
Seconds courses - Author: Quely
- Preparation time: 0 min
- Difficulty: Media
Ingredients:
For the angler fish: 600 g. angler fish flesh ¼ l. white wine Salt White pepper For the sauce: 24 Quelitas 4 cloves of garlic ½ onion ½ leek 1 ñora dried pepper 1 dessert spoon parsley 8 almonds 4 dessert spoons extra virgin Estancia de Son Pons olive oil ½ l. fish stock 100 ml. white wine For the decoration: Sage leaves
Preparation:
For the sauce: In the frying pan, fry the Quelitas biscuits in oil with the sliced garlic, chopped onion, sliced leek, dried ñora pepper, parsley and almonds. Set aside a few Quelitas and almonds to decorate the dish. Together with the oil, white wine and fish stock, make a sauce from the fried mixture. Blend it all together and set aside. For the angler fish: Cut medallions of angler fish without any bone, place them on a baking tray, season with salt and pepper, and add the white wine. To finish, pour the sauce over the medallions and place in the oven for 7 minutes at 180º C. Assembly of the dish: Arrange the angler fish medallions on one side of the plate and, on the other, the fried biscuits and almonds that had previously been set aside. Decorate with sage leaves