Traditional Spanish Recipe-Trout with Romesco Sauce
Ingredients for Traditional Spanish Trout with Romesco Sauce
4 Large Trout, gutted and cleaned (remove the heads if you prefer to do so)
2 Dried Ñora peppers (usually available nowadays, but substitute a Jalapeño if not)
100ml Virgin Olive Oil
500g Tomatoes (whole or cut in half if very large)
25g skinned Almonds (blanched)
25g skinned Hazelnuts (blanched)
5 slices of stale Baquette bread or similar
1 bulb of Garlic – skin on
1 – 2 tablespoons of White Wine Vinegar
Salt to Taste
Preparation of Traditional Spanish Trout with Romesco Sauce
First make your Spanish Romesco Sauce:
- Soak the ñoras in cold water for approximately an hour, having removed stalks
- Meanwhile place the Olive Oil in a small roasting tin and place it into a cool oven.
- Pre-heat the oven to Gas 6/200C/400F, and once heated place all of the other ingredients into the tin apart from the Ñoras and Vinegar.
- After about 10 minutes turn the ingredients over and leave to roast for another 10 minutes. It is a good idea to check the oven regularly to prevent over-cooking or burning
- Drain the ingredients into a blender or food-processor, having peeled the tomatoes and garlic, but remember to reserve the oil. Blend the ingredients to a thick sauce.
- Add the Ñoras and vinegar to the sauce and blend well once again. Add the reserved oil, little by little until you have the required thickness. Season to taste and if necessary, add more oil.
Now, season your trout with salt and plenty of freshly ground black; push a slice of lemon, a sprig of Dill and a knob of butter into the stomach opening. Place in an oven proof dish and pour a little Olive Oil over the trout. Place in hot oven (190ºC) for 20 minutes. Check that your salmon are cooked through by lifting the stomach flap of one a little – if it is cooked to perfection you will see the bone lifting and separating from the fish a little.
Serve the Spanish Trout with Romesco Sauce immediately on heated plates and ladle a little sauce onto each plate at the side of the Trout. This dish is perfect with freshly steamed Brocolli and perhaps new potatoes, if they are readily available. Don´t forget your bottle of Spanish Wine!
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