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Salt cod pintxos with romesco

You'll need to begin this recipe a day ahead.

You'll need

20 gm sea salt flakes 1 garlic clove, finely chopped 2 tsp thyme, finely chopped Finely grated rind of 1 lemon 200 gm blue-eye trevalla, cut into 5cm chunks 300 gm sebago potatoes, coarsely chopped 1½ tbsp olive oil, plus extra for shallow-frying 1 small onion, finely diced 2 garlic cloves, finely chopped 350 ml milk 2 tbsp each finely chopped flat-leaf parsley and oregano, plus extra leaves to serve 1 tsp smoked paprika Finely grated rind and juice of 1½ lemons 1 eggwhite, whisked to firm peaks 1 baguette, thinly sliced For drizzling: sherry vinegar and extra-virgin olive oil   Romesco 1 vine-ripened tomato, quartered 1 red capsicum, quartered 1 garlic head, halved 2 tbsp olive oil 25 gm crustless sourdough bread, coarsely torn 20 gm roasted hazelnuts 1½ tbsp Sherry vinegar, or to taste 1 tbsp lemon juice, or to taste ½ tsp sweet paprika


  • 01
  • Combine salt, garlic, thyme and lemon rind in a non-reactive container, add fish, stir to coat well. Refrigerate to cure (12 hours).
  • 02
  • For romesco, preheat oven to 200C, drizzle tomato, capsicum and garlic with 1 tbsp oil on an oven tray, season and roast until tender (25-30 minutes). When cool enough to handle, squeeze garlic from skins (discard skins), then transfer garlic, tomato, capsicum and any pan juices to a food processor. Add bread, hazelnuts, vinegar, lemon juice and paprika, and process until smooth (1-2 minutes). With motor running, slowly add remaining oil and process until emulsified. Season to taste and refrigerate for flavours to develop (1-2 hours).
  • 03
  • Bring potato and enough cold water to cover generously to the boil in a saucepan, cook until tender (10-12 minutes), drain and mash with a fork. Meanwhile, heat olive oil in a small saucepan, add onion and garlic, stir occasionally until tender (4-5 minutes), then add to potato. Rinse fish under cold running water, bring to the simmer in a small saucepan with milk and poach until just cooked through (2-3 minutes). Drain, coarsely flake and add to potato mixture with herbs, paprika, lemon juice and rind. Fold through whisked eggwhite, season to taste and set aside.
  • 04
  • Heat 3cm oil in a large deep frying pan over medium-high heat. Add tablespoonfuls of potato mixture to oil in batches and shallow-fry, turning occasionally, until golden (2-3 minutes; be careful, hot oil will spit). Drain on absorbent paper and keep warm.
  • 05
  • To serve, drizzle baguette slices with a couple of drops each of sherry vinegar and extra-virgin olive oil, spread with romesco and top with a fritter. Skewer with a toothpick and serve warm scattered with extra herbs.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2013

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