Angler Fish Medallions with fried Quelitas
- Prepared width
Tapas and Starters
- Author: Quely
- Preparation time: 10 min
- Difficulty: Media
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.
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.