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Monkfish with almond sauce

Atún con salsa de tomate a las hierbas


  • 4 monkfish tails (about 250 g each)
  • 2 cloves garlic
  • 12 almonds
  • 1 / 2 cup dry white wine
  • 2 sprigs parsley
  • lemon juice
  • 6 tablespoons olive oil
  • pepper
  • 1 cube fish broth -30% of salt


Wash the monkfish tails trying to remove the skin and make a shallow cut on each side of the spine.

Season with the cube fish broth -30% of salt and sprinkle with lemon juice.

ather the almonds in a mortar, the garlic, parsley and a pinch of pepper. Mash all together until a smooth paste.

Without stirring, add oil slowly until a thick sauce, like mayonnaise. Finally, add the white wine.

Place a plate on the fire and when it’s very hot, have over the monkfish tails. Browning, turning them 3 or 4 times and spraying them with a little almond sauce. Serve hot.