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Angler Fish Medallions with fried Quelitas



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.

Products Quely used in this recipe:

Receta Quely

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

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