For 4 people
240 g of raw tomato sauce 50 g of centrifuged red pepper froth (made by natural decantation and skimmed off the top) 50 g of centrifuged cucumber froth (made by natural decantation and skimmed off the top) 600 g of angler-fish steaks Tabasco sauce Worcestershire sauce cuttlefish ink sauce (cuttlefish ink dissolved in a little water) liquid mayonnaise with cuttlefish ink 40 g of extra virgin olive oil salt and pepper
Mix the tomato sauce and centrifuged froths in a bowl; season with salt, pepper, Tabasco, extra virgin olive oil and Worcestershire sauce, then leave for the flavours to mingle.
Cut the angler-fish into eight 70-80 g steaks and soak them in the cuttlefish sauce for about 5 minutes; meanwhile heat a non-stick frying pan and pour in some extra virgin olive oil, drain the angle-fish and fry them in the pan.
Spread a fine coating of the "gazpacho" sauce on a square plate, place two pieces of angler-fish cooked in the cuttlefish ink towards the bottom of the plate and use the cuttlefish ink mayonnaise to create a line above then, "dirtying" the sauce.
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