Almond and parsley crumb fish with a roasted red pepper sauce and nibbles
Prep time less than 30 mins
Cook time less than 30 mins
From Saturday Kitchen
A great tapas-style starter if your cooking for friends – or try it as a canapé.
For the seafood, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Brush the fish and seafood with the Dijon mustard. Season with salt and pepper. Mix the crushed flaked almonds and chopped parsley together, then press onto the fish and seafood to coat.
Place in the deep-fat fryer and cook for 2-3 minutes, depending on the size of the seafood. Remove using a slotted spoon and set aside to drain on kitchen paper.
For the roasted red pepper sauce, gently fry the bread, chilli and garlic in a pan with a little oil until the bread begins to colour.
Transfer the pan contents to a blender. Add the tomatoes, almonds, smoked paprika and peppers. Purée the mixture then add the lemon juice and a little olive oil. Season to taste with salt and pepper.
To serve, place the sauce on a serving platter and put the fish, prawns and langoustines on top. Serve the nibbles alongside.
For the seafood
- 1 x 300g/10½oz cod fillet, pin boned and diced
- 2 x 100g/3½oz red mullet fillets, pin boned and diced
- 12 prawns, shells removed
- 12 langoustines, shells removed, blanched
- 2 tbsp Dijon mustard
- 200g/7oz flaked almonds, crushed
- 2 tbsp fresh parsley, chopped
For the roasted red pepper sauce
- 1 slice sourdough bread, cut into cubes
- ½ red chilli, finely chopped
- 2 garlic cloves, finely chopped
- 50ml/2fl oz extra virgin olive oil
- 3 plum tomatoes
- 100g/½oz flaked almonds, toasted
- ½ tbsp smoked Spanish paprika
- ½ jar roasted red peppers
- 1 lemon, juice only
- lemon wedges
- salt and freshly ground black pepper
For the nibbles (optional)
- Manchego cheese shavings
- Iberico ham
- Membrillo cubes
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