Lubina y salsa Romesco
ingredients for 4-6 people
2 dried ñora peppers (or red peppers or pimentón dulce), 1/2 garlic bulb in its
skin, 6 tomatoes (about 500 grams), 60 grams blanched almonds or
hazelnuts, 2-3 tablespoons red wine vinegar, 4 tablespoons olive oil, salt.
Preparation
Cut open the peppers , remove them, place them in a bowl and pour boiling water
over them. Let them soften slowly for 30 minutes. Place the tomatoes and the
garlic bulb on a baking sheet lined with baking paper and put the whole thing under the grill. Turn everything
occasionally so that the skin comes off the tomatoes and the garlic is soft. About
20-25 minutes for the tomatoes, the garlic takes less time. When everything is slightly
cooled, peel the tomatoes and remove the skin from the garlic or press out the soft
inside. Put everything in the blender. Meanwhile, fry (without olive oil/butter) the
almonds/hazelnuts in a frying pan, shaking frequently. Be careful not to let them fry
! Put everything with the chilies in a blender and turn it into a paste. Add the
oil, vinegar and season with the salt.
If the sauce is too thin; add some fried white bread
If the sauce is a little too thick; add some more olive oil
Finishing
Fry the sea bass on the skin in some butter and olive oil until nice and crispy and top with a spoonful of
romesco sauce (this can be cold but can also be warmed briefly) and garnish with chives.
You can serve vegetables underneath or potatoes/rice etc.
Romesco sauce is an old Roman recipe that comes from near Tarragona. Often
served with fish and vegetables. Also delicious diluted over salad as a dressing.
