Tomato and nut sauce – romesco sauce

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Romesco Sauce
4 slices French bread
1 dl olive oil
3 cloves of garlic
3 long “plum” tomatoes (pomodori), skinned and pitted
12 almonds, browned or if you do not have them use other nuts. I used cashew nuts this time
1 glass Muscato or white wine, water is an option too.
1 red pepper, grilled and peeled
pinch of smoked paprika pepper (esplette) or paprika powder
pinch of hot chili pepper or oil or a good dash of tabasco
1 tsp wine vinegar or a little lemon juice
salt and pepper
1. Fry de slices of bread in the oil and puree in the food¬proces¬sor with the remaining ingredients and puree to almost smooth mixture
2. Pour the sauce in a pan, shake the pan gently and slowly heat the sauce
Thin slices of fish into a “Romesco” -sauce
One of my old catering party favourites
But when you multiply the sauce use less garlic!!!
100 to 150g monkfish per person
(instead of monkfish other firm fish can be used)
Ingredients sauce:
2 pieces of sliced ​​white bread
1 1/2 dl olive oil
3 garlic cloves
3 long “plum” tomatoes (pomodori), peeled and seeded
12 almonds, browned
1 glass of Muscato or white wine is okay
1 bell pepper, peeled and pureed
pinch of paprika
pinch of hot chilli pepper or oil
1 tbsp vinegar
salt and pepper
1 Clean the fish and cut into pieces (2 to 3 per person)
2 Fry the bread slices in 1 dl of the oil and puree in food¬proces¬sor
3 Add the remaining ingredients and puree until you have a smooth mixture
4 Pour a little olive oil in a low pan and place the pieces of fish in this
5. Let the oil come slowly up to temperature
6 Spoon the sauce in a layer over the fish, shaking the pan so the sauce mixes with the oil in the pan, and becomes more liquid
7 Let the fish become cooked in the sauce, over a very low heat.

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