4 anglerfish fillets 200 g each
4 leeks from Sahagún
1 tin roasted peppers from El Bierzo
100 g hazelnuts
2 apples
Oil
Vinegar

For the kebab

Thread diced pieces of anglerfish and Reineta onto the skewers. Drizzle with olive oil and lemon juice. Grill the kebab until golden and the apple is smooth and the anglerfish is juicy.

For the sauce

Grill the leeks from Sahagún. These leeks are native to an area of the province of León (Spain), which are rather fleshy and soft in flavour. Cultivation is extensive. For this dish, leeks are suggested to be thin, to avoid overcooking. Once grilled, combine with peppers and toasted hazelnuts, crush everything and dress with oil and vinegar.

Serve the kebabs in a Martini glass, put a little sauce in the bottom of the glass.