By Matthew Luca
This dish really shows off the influences that food brings across the Mediterranean by combining favours from Spain into Italian cuisine. Originally inspired by Chef Angela Hartnett's recipe I love the romesco's rustic edge on top of something so delicate.
Ingredients
150g breadcrumbs
50g almonds
2 red peppers (cut in half and cleaned out)
1 clove garlic (chopped)
4 fillets Hake
1 Aubergine (Zucchini)
3 tablespoons olive oil
salt & pepper for seasoning
Method
Lay the red peppers on a baking tray and season with salt, pepper and drizzle some olive oil, cook in the oven at 100c for 2 hours to dry out, when done leave to cool. (You could skip this step but the texture of the romesco crust would be a little wetter
In a food processer add the peppers, breadcrumbs, almonds and garlic and blend together. set romesco crust aside ready for use.
In a pan on a high heat add a little olive oil and season the hake fillets with a little salt, fry skin side down for 3 minutes until skin is crisp and golden, turn over the hake and cook for a further 2 minutes. Transfer to a baking tray if not using an oven proof pan and add the romesco crust on top. Cut the aubergine into slices and add to the baking tray/pan and cook on 220c for 4-5 minutes until a knife passes through the flesh of the fish with no resistance. Plate as pictured (above) and pour over some of the remaining juices from cooking.
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