Sole Romesco Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 each: Fillet of sole,
1/2 cup: Flour,
1 each: Salt and pepper to tast,
1/2 cup: Oil,
-----------sauce------------,
2 each: Tomatos, peeled, chopped
4 each: Chili peppers, chopped
10 each: Toasted hazelnuts,
3 each: Garlic, chopped
2 tbsp: Chopped fresh mint,
1/2 tsp: Salt,
1/4 cup: Olive oil,
1/4 cup: Dry sherry,
2 tbsp: Vinegar,
1 each: Vinegar,
Directions:
To make sauce, in a blender or food processor, blend tomatoes,
chilies, hazelnuts, garlic, mint and salt. Add half the oil, drop by
drop, until mixture is thick. With motor running, add rest of oil in
a steady steam. Turn off motor. Stir in sherry and vinegar. Set
aside. Rince and dry sole. Combine flour and salt, pepper. Dust
fillets with seasoned flour and dip in oil or butter. Place fillets
on hot barbecue grill. After 2 to 3 minutes, turn carefully with a
metal spatula. After another 2 to 3 minutes turn fillets again. While
fish is cooking, pour sauce in a bowl and sprinkle with parsley.
Serve spooned over piping hot fillets. Makes 4 servings
Source from luhu.jp
chilies, hazelnuts, garlic, mint and salt. Add half the oil, drop by
drop, until mixture is thick. With motor running, add rest of oil in
a steady steam. Turn off motor. Stir in sherry and vinegar. Set
aside. Rince and dry sole. Combine flour and salt, pepper. Dust
fillets with seasoned flour and dip in oil or butter. Place fillets
on hot barbecue grill. After 2 to 3 minutes, turn carefully with a
metal spatula. After another 2 to 3 minutes turn fillets again. While
fish is cooking, pour sauce in a bowl and sprinkle with parsley.
Serve spooned over piping hot fillets. Makes 4 servings
Source from luhu.jp
Tags
Fish