Angel Leon is a sea lover and that passion with the smell of sea salt flowing daily in his kitchen. His recipe is a seafood dish with all the innovation of “the charcoal roasted olives”, which improves the sensory characteristics of the products.

1- Pescado Gaditano:

Ingredients:

3 kgs. fresh fish from the market, 1 kg. olive pit charcoal.

Preparation:

Descale, fillet and bone the fish and cut it into pieces of 180 grs.
Heat the olive pits in a Salamander Broiler for 10 min. Switch it on with fan.
Place the fish on a grill above the pits and adjust the temperature with fan. First brown it on the skin side for around 5 min. and then turn it over and brown the other side for another 5 min.

2- Dressing:

Ingredients:

1 kg. carrots, olive oil, vinegar, salt, cumin, avocado, chive, lime juice and olive purée.

Preparation:

Carrot purée: Boil the carrots in water and let them cool, the add salt, vinegar and oil and blend in the Thermomix.

Olive gaucamole: Put the avocado, the olive purée, salt, vinegar, oil, the chive and the lime juice in the Thermomix.

The Chef’s Secret:
Because this is fire roasted fish and because of the after taste left by the olive pit charcoal it’s important to have a strong, powerful wine but one which is at the same time sufficiently feminine and fruity. In this case, Huerta de Albalá’s Barbarossa rosé fits the bill perfectly.

Other recipes by Angel León. Restaurant Aponiente.

ByAngel León. Restaurant Aponiente.