Skewers with Romesco Sauce
Prep: 15 minutes plus 1 hour to soak wooden skewers | Cook: 20 minutes
Serrano ham (jamón) adds flavour and saltiness to an otherwise lean and light-flavoured white fish. The firmness of monkfish makes it ideal for threading on to skewers or cooking on the barbecue.
ROMESCO SAUCE
70g blanched almonds
30g hazelnuts
200g store-bought roasted red
capsicums
1 clove garlic
1 tbsp red wine vinegar
1 tsp smoked paprika
50ml good-quality Spanish olive oil MONKFISH SKEWERS
600g monkfish fillets, cut into squares 100g serrano ham, thinly sliced
Romesco sauce: Toast the almonds and hazelnuts in a frying pan for 4-5 minutes until golden. Peel the skins off the hazelnuts and let them cool to room temperature.
Process the nuts, roasted capsicums, garlic, vinegar and smoked paprika in a food processor until almost smooth but slightly chunky. Add the olive oil and process for a few seconds until incorporated. Season to taste with salt and pepper.
Monkfish skewers: Soak 6 wooden skewers in cold water for an hour. Thread the monkfish and ham onto the skewers, weaving the ham between each piece of fish. Season with salt and pepper.
Heat a frying pan over medium heat with a little olive oil. Cook the skewers on each side for 2-3 minutes or until cooked through.
Serve with the romesco sauce and a green salad or rocket.
Makes 6 skewers
/ FOOD
en-nz
2023-06-01T07:00:00.0000000Z
2023-06-01T07:00:00.0000000Z
https://stuffmagazines.pressreader.com/article/283377656314125
Stuff Limited