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Mike McEnearney's whiting with romesco sauce

Name: Mike McEnearney's whiting with romesco sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 4 x 250g whole whiting, cleaned; 12 thin slices lardo (from delis) or prosciutto; Boiled kipfler potatoes and lemon wedges, to serve; 1 whole guajillo chilli (dried Spanish chilli from Herbie’s Spices) or long dried chilli; 2 vine-ripened tomatoes, quartered; 1/2 cup (125ml) extra virgin olive oil; 80g sourdough, crusts removed, torn; 1 garlic clove; 2 marinated roasted red capsicums, drained; 2 tbs blanched almonds; 2 tbs hazelnuts; 2 tbs red wine vinegar

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by Mike McEnearney

Chef and delicious. columnist

May 16, 2016

This is the perfect seafood centrepiece for any rustic feast. It's simple, delicious and definitely a people-pleaser.

4 x 250g whole whiting, cleaned
12 thin slices lardo (from delis) or prosciutto
Boiled kipfler potatoes and lemon wedges, to serve

Romesco sauce

1 whole guajillo chilli (dried Spanish chilli from Herbie’s Spices) or long dried chilli
2 vine-ripened tomatoes, quartered
1/2 cup (125ml) extra virgin olive oil
80g sourdough, crusts removed, torn
1 garlic clove
2 marinated roasted red capsicums, drained
2 tbs blanched almonds
2 tbs hazelnuts
2 tbs red wine vinegar

Method

1.

Preheat oven to 180°C. For the romesco sauce, place chilli in a heatproof bowl, cover with boiling water and set aside for 20 minutes to soften. Drain.
2.

Place tomato on a baking tray and cook for 15 minutes or until softened. Set aside. Increase oven temperature to 200°C.
3.

Meanwhile, heat 1/4 cup (60ml) oil in a frypan over medium heat. Add bread and fry, stirring, for 6 minutes or until golden.
4.

When tomatoes are cool enough to handle, remove skin and seeds, and place in a food processor with garlic, chilli and capsicum. Whiz to a paste. Add nuts and bread and whiz to combine, then add vinegar and remaining 1/4 cup (60ml) oil and whiz until combined.
5.

Place a foil-lined baking tray in the oven. Wrap each fish in 3 strips of lardo. Carefully remove hot tray from the oven and place fish on tray. Return to oven and cook for 13-15 minutes until cooked through.
6.

Serve whiting with romesco sauce, kipflers and lemon to squeeze over.