Ingredients for 4
- 100 g. of monkfish per person.
- 4 Calanda peach halves in syrup.
- 250 cl (a glass) red wine Maestrazgo.
- 250 cl of fish stock (strong).
- 200 g. of butter.
- Extra virgin olive oil.
Pan sear the medaillons.
Cut the medaillons in half and insert a
slice of caramelized peach in the middle, like a sandwich.
Red wine butter:
Put the fish stock and
red wine in equal parts.
Reduce to a syrup pour it over the top
of the fish, along with the butter.
the fine slices of the peaches from Calanda in a light syrup and
caramelize them in a frying pan.
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