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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/283390541216013

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