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Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Stuffed Monkfish with Spinach, Baby Onions, and Potatoes



ingredients

for two people
  • 400g monkfish in one piece (skinless and boneless).
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

for the filling:

  • 250g fresh spinach.
  • 60g sun-dried tomatoes in oil.
  • one spring garlic.
  • 150g sweet onion.
  • salt.
  • 100g fresh cheese (mató).

to serve alongside:

  • potatoes sliced into rounds.
  • ripe, firm tomatoes.
  • 500g baby onions.

preparation

- Drain the oil from the sun-dried tomatoes.
- Cut them into small pieces.
- Rinse the spinach, blanch it briefly, squeeze out the excess water, and chop it up.
- Sauté it with the spring garlic cut into small pieces and the chopped sun-dried tomatoes.
- Set it aside off the heat, and once it's cooled down, mix in the fresh cheese, mashing it with a fork. Set this filling aside.
- Split the monkfish piece in half lengthwise, creating two fillets.
- Spread the prepared filling onto one of the fillets.
- Place the other fillet on top.
- Tie it up with kitchen string and keep it in the fridge.
- Meanwhile, peel the potatoes and slice them into rounds that aren't too thick. Place them in a glass dish that's microwave-safe.
- Blanch the baby onions and peel them, leaving them whole.
- Arrange the baby onions on top of the potatoes, drizzle with a generous amount of olive oil, and season with salt and pepper.
- Microwave at full power for 15 minutes, covered with a lid or a plate.
- Check that everything is cooked through.
- Add the tomatoes, also sliced into rounds, sprinkle with salt, drizzle with oil, and cook for 3 more minutes.
- Then, place the stuffed fish on top, season with salt and pepper, and drizzle with more oil.
- Dust with a pinch of sweet paprika and return to the microwave for another 15 minutes.
- And bring it to the table.

Bon profit!








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