Medallions of angler to the Jerez

This recipe of Medallions of Angler to the Jerez prepares in few minutes. A home-made and simple dish, but of luxury if you have a good fresh angler.

The recipe is fantastic because it respects to the maximum the product, the flavour and the freshness of the fish enhance with very poquitos ingredients very combined.

Ingredients for 2 people

Among 500 and 600 g of clean angler and in medallions (the weight is of the angler already clean of skin)
3-4 teeth of garlic
A branch of parsley hammered
A vasito (150 ml ) of Fino of Jerez or Camomile of Sanlúcar
Salt and pepper
Optional: A pair of peppers of Cayenne

Preparation of the Medallions of Angler to the Jerez

In a frying pan or cazuela put a fund of oil.
We hammer the garlic in plates and it salteamos in this oil together with the cayenne until it begin to take colour.
We incorporate the angler and leave that it seal a minute by each face.
Once sealed the fish, add the wine and the very hammered parsley. It is necessary to leave that it evaporate the alcohol while we go moving in vaivén the cazuela so that it tie the sauce and thicken a poquito.
It sees giving the turn to the fish with care of not to undo it so that it do by equal
In what it evaporate the alcohol and have the very tied sauce, already can serve. It accompanies with the same wine with which have prepared the fish, a cup very fresquita and to enjoy.

Councils And COMMENTARIES If you want a sauce more trabada, only have to enharinar slightly the fish before spending it to seal to the frying pan This flour will serve to thicken the sauce of the cook. If dense too much add a poquito of water once that it have evaporated the alcohol.