ROMESCO SAUCE
You can make this sauce in advance and refrigerate until needed.
INGREDIENTS
- Roasted red peppers (strained) – 1 litre
- Toasted almonds (sliced) – 1½ cups
- Canned tomatoes – 1 cup
- Sherry vinegar – 2 tbsp
- Lemon juice – 2 tbsp
- Extra virgin olive oil – 1½ cups
- Salt – to taste
METHOD
- Combine all ingredients in a Vitamix or high-speed blender.
- Blend until the mixture is smooth and emulsified.
- Heat through before serving
PAN-SEARED PICKEREL
METHOD
- In a hot non-stick pan with 1 tsp of cooking oil, place your portion of pickerel skin side down. Gently press the fish to prevent the skin from curling- this ensures an even sear and crisp, golden skin. Cook skin side down for 4-5 minutes, until the fish is approximately three-quarters cooked through.
- Flip the fish and begin glazing. Add the juice of half a lemon to the pan and allow it to reduce in volume by half. Add 1 tbsp of butter and swirl the pan as it melts to emulsify the glaze. Once fully incorporated, remove from heat. Plate and serve immediately.
CHARRED BROCCOLINI
METHOD
- Clean and trim broccolini to desired size. Blanch in boiling water until tender to your preference, then finish in a hot cast-iron pan with butter, lemon, a touch of garlic, and chili flakes for flavour.
