Clubfoodys Romesco Sauce

CLUBFOODY'S ROMESCO SAUCE

Steps:

• SAUCE:.
• Place peppers and tomatoes on a baking sheet lined with foil lightly greased. For the garlic, cut off the top of the head to expose the cloves and drizzle a little oil on top. Wrap it in foil leaving a small opening for the steam to escape and place it on the baking sheet with the veggies (the garlic might take about 40 minutes to roast).
• Transfer to the oven under the broiler and roast for 20 minutes. Halfway through cooking, flip the tomatoes and rotate the pan; continue broiling for the remaining time.
• Meanwhile, in a small skillet over medium heat, add oil and when it gets hot, place a slice of bread; toast on both sides. Transfer to a cutting board to cool off.
• Remove the baking sheet from the oven and transfer the peppers to a bowl; cover with foil. If the tomatoes are not done, return them for another 10 minutes under the broiler. When they're done, transfer them to a bowl to cool off.
• Remove the skin from the peppers and tomatoes and roughly chop them. Tear the bread into small pieces.
• In the jar of a blender, add the tomatoes with any accumulated juices, peppers and roasted garlic. Place the lid on and process on medium speed until well blended, about 30 seconds.
• Add blanched almonds, toasted bread pieces, chopped shallots, smoked paprika, hot paprika, sea salt and black pepper. Process until the mixture is smooth. While the machine is running, take the plug out and slowly drizzle in the vinegar followed by ¼ cup of oil, emulsifying the mixture. Transfer the sauce to a bowl or a saucepan to warm up - but do NOT cook it.
• FISH:.
• Preheat oven to 400ºF.
• Rub the fillets with oil and season with salt. Place them on a baking sheet lined with foil lightly greased and transfer to the preheated oven. Bake for 13 to 15 minutes or until the flesh flakes easily with a fork.
• To serve, spoon some sauce onto a plate and place the baked fillets on top. Spoon more sauce over and garnish with the reserved 1 tablespoons roasted peppers, toasted almonds and fresh chopped parsley. Makes 3 cups.

ROMESCO SAUCE

Steps:

• Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
• Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
• Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
• Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.

ROMESCO SAUCE

Steps:

• Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
• Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
• With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.