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Blue-eye with gazpacho sauce

Name: Blue-eye with gazpacho sauce
Prep time: 85 min
Cook time: 6 min
Total time: 91 min
Yield: 4
Ingredients: 1 teaspoon smoked paprika (pimenton) (see note); 2 tablespoons plain flour; 4 x 180g skinless blue-eye fillets; 4 slices (Spanish cured ham) (see note) or prosciutto; 2 tablespoons olive oil; 2 bunches asparagus, woody ends trimmed, blanched; 2 cups toasted croutons; Kalamata olives, lemon wedges and chopped flat-leaf parsley, to serve; 2 red capsicums, roasted (or use 8 pieces ready-roasted capsicum. See note); 2 vine-ripened tomatoes, chopped; 1/2 Lebanese cucumber, roughly chopped; 1/4 red onion, chopped; 2 garlic cloves, roughly chopped; 2 tablespoons sherry vinegar (see note); 1 teaspoon Tabasco sauce; Pinch of sugar; 2 1/2 tablespoons verjuice (see note) or white wine vinegar

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1h 25m

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Fresh herbs and gazpacho infuse this fish and asparagus dish with the flavours of Spain.

1 teaspoon smoked paprika (pimenton) (see note)
2 tablespoons plain flour
4 x 180g skinless blue-eye fillets
4 slices (Spanish cured ham) (see note) or prosciutto
2 tablespoons olive oil
2 bunches asparagus, woody ends trimmed, blanched
2 cups toasted croutons
Kalamata olives, lemon wedges and chopped flat-leaf parsley, to serve

Gazpacho sauce

2 red capsicums, roasted (or use 8 pieces ready-roasted capsicum. See note)
2 vine-ripened tomatoes, chopped
1/2 Lebanese cucumber, roughly chopped
1/4 red onion, chopped
2 garlic cloves, roughly chopped
2 tablespoons sherry vinegar (see note)
1 teaspoon Tabasco sauce
Pinch of sugar
2 1/2 tablespoons verjuice (see note) or white wine vinegar

Method

1.

For the sauce, place all of the ingredients in a bowl, cover and set aside for 1 hour. Puree in a blender, then pass through a sieve. Season to taste, then chill.
2.

Preheat the oven to 180°C.
3.

Mix paprika, flour, salt and pepper on a plate. Coat fish in flour, then wrap with a slice of jamon.
4.

Heat oil in a large ovenproof frypan over medium-high heat. Cook fish for 2-3 minutes each side or until cooked through.
5.

Drizzle some gazpacho sauce over each plate. Top with fish and asparagus. Scatter with croutons, olives and parsley. Serve with remaining sauce and lemon.