Cap-roig (o Dentón o Mero) con Salsa de Almendra

Name: Cap-roig (o Dentón o Mero) con Salsa de Almendra (Rascasse rouge (or denté or mérou) with almond sauce)
Yield: Serves Four
Cuisine: Spain
Ingredients: olive oil; almonds; fish; tomatoes; sherry; seasoned flour

Rascasse rouge (or denté or mérou) with almond sauce

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

Method

Don Nicolas Magraner Garcia of Palma recommends the following procedure, for which you will need 800 g (1¾ lb) or so (cleaned weight) of fish