DAURADE with
ROMESCO SAUCE, ALMONDS,
BAKED RED ONION
SERVES 6
ROMESCO SAUCE
1
red bell pepper
¼ cup extra virgin olive oil
½ red onion, sliced
2 Roma tomatoes, diced
2
garlic cloves, sliced
BAKED RED ONION
TO FINISH
4 piquillo peppers (canned)
1
1 T extra virgin olive oil
¼ cup sourdough croutons
2 T olive oil
3 cups arugula salad
¼ cup Marcona almonds
1
Salt and freshly ground white pepper
2 dried Noras chilies, soaked in water
overnight and seeded
1 T red wine vinegar
Smoked Spanish paprika
Salt and ground white pepper
OVER AN OPEN FLAME, blacken the skin of the
red bell pepper. Transfer the pepper to a re-sealable
bag, seal and allow it to steam at room temperature
for 10 minutes. Meanwhile, heat 1 Tablespoon of the
the olive oil in a large sauté pan over high heat. Add
the onion, tomatoes, garlic, and piquillo peppers.
Sauté until the onions are tender, about 4 minutes.
Peel the black skin from the red pepper and trim
away the seeds. Transfer pepper and cooked vegetables to a blender with the croutons, almonds, chilies,
and vinegar. Blend until smooth and white running,
pour in the olive oil until emulsified. Season to taste
with paprika, salt and pepper.
red onion, skin on
cup kosher salt
1 pint cherry tomatoes, peeled
PREHEAT OVEN TO 350°F. Toss the onion
in the olive oil, and roll in the salt to coat. Pour
remaining salt into a mound on a baking sheet and
set onion on top. Bake for 30 minutes, turning once,
or until tender. Peel the onion and cut into wedges;
keep warm.
DAURADE
2 T olive oil
6 daurade fillets, deboned, skin on
PREHEAT A PLANCHA or cast iron pan over high
heat. Score the skin of the daurade fillets crosswise
4-5 times and season on both sides with salt and
pepper. Oil the skin side of the fillets, and sear them
on the plancha for 2 minutes, or until golden brown
and crisp. Flip the fillets and continue searing for 30
seconds, or until just cooked through.
¼ cup crushed Macrona almonds
Smoked Spanish paprika
PLACE THE ROMESCO SAUCE in a small
saucepan over medium heat and stir until heated
through. In a large sauté pan, heat the oil over high
heat, and add 2 ½ cups of the arugula. Toss until
wilted and season to taste with salt and pepper.
For each serving, place a spoonful of wilted arugula
on a dinner plate and top with a fillet of daurade.
Arrange three tomatoes and three wedges of
red onion near the fish and swipe a spoonful of
romesco sacue on the plate. Sprinkle with the
Marcona almonds, smoked paprika, a few leaves of
remaining raw arugula and serve.
summer/spring 2016