Angler Fish Medallions with fried Quelitas
600 g. angler fish flesh¼ l. white wineSaltWhite pepper
For the sauce24 Quelitas4 cloves of garlic½ onion½ leek1 ñora dried pepper1 dessert spoon parsley8 almonds4 dessert spoons extra virgin olive oil½ l. fish stock100 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 angle fishCut 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.
