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Balandra sauce, vinegar and toasted almonds

Balandra sauce, vinegar and toasted almonds

Sauces

A tangy Catalan sauce, made with fried bread, ground almonds, minced garlic, reduced vinegar, and a splash of broth, to be served with fish.

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Recipe from Xavier Dengra, Slastic, adapted by Recette de cuisine ·

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Balandra sauce is a Catalan sauce that is served with fish and seafood dishes, including the country’s traditional fish soup.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodFrying in a pan
  • Estimated cost$5.53 $0.92 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people
  • $3.53
  • $0.40
  • $0.28
  • $0.28
  • $0.18
  • $0.40
  • $0.46

Prices from US supermarkets for 6 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Heat olive oil in a frying pan and cook the bread slices until they are golden brown and crispy.
  2. While you’re doing that, finely chop the garlic, almonds, and paprika in a mortar and pestle. ≈ 3 min
  3. Add the drained bread, without discarding the oil remaining in the frying pan, and continue to crush until you have a fine and even paste.
  4. Pour the batter into the frying pan with the remaining oil and mix well. Fry for about 30 seconds, stirring once or twice, without burning.
  5. Add the vinegar, stir, then let it reduce until it has reached about half its original volume.
  6. Towards the end of cooking, add a tablespoon of broth, and, if desired, a pinch of nutmeg. Mix well.

The bill

Balandra sauce, vinegar and toasted almonds

  • 30 cl of olive oil$3.53
  • 30 cl of vinegar$0.40
  • 10 cl of fish stock$0.28
  • 30 g of almonds$0.28
  • 2 large heads of garlic$0.18
  • 2 teaspoons of mild paprika$0.40
  • A pinch of walnut and nutmeg$0.46

Total$5.53

that's $0.92 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 30 cl of olive oil
  • 30 cl of vinegar
  • 10 cl of fish stock
  • 30 g of almonds
  • 3 slices of bread
  • 2 large heads of garlic
  • 2 teaspoons of mild paprika
  • A pinch of walnut and nutmeg

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