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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...

Sea Bream with Mushrooms


ingredients

for 4 people
  • 4 sea bream fillets, skinless and boneless (2 fillets per fish).
  • 3 garlic cloves.
  • 1/2 leek.
  • 1 onion.
  • 400g fresh mushrooms.
  • sweet paprika.
  • 120cc dry white wine.
  • 250cc fish stock.
  • salt.
  • extra virgin olive oil.

for the picada:

  • 25-30 toasted almonds.
  • two small slices of toasted bread.
  • chopped parsley.
  • 2 ripe tomatoes, peeled.

preparation

Peel the onion and leek, then slice them into rounds.
Sauté them in 2 tablespoons of oil until they turn translucent and soft.
Clean the mushrooms and slice them thinly. Add them to the sofregit, sprinkle with salt, and cook for a few more minutes until they release their moisture.
Pour in the wine and let the alcohol evaporate. Once it has, take the pan off the heat and set everything aside.
In the same pan, lay the fish fillets flat. Season them with salt and dust lightly with the sweet paprika...
Spoon the mushroom sofregit over the top of the fish...
Then add the picada, dissolved in the fish stock. The picada brings everything together and gives the dish its deep, earthy flavor.
Put the pan back on the heat, cover it with a lid, and let it simmer gently for about 10 minutes. The fish will cook through and the sauce will thicken just enough...

Enjoy!
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