Romesco Sauce
Roasted Prosciutto Wrapped Halibut With
Hazelnut Romesco Sauce and Arugula Garnish
Mary Ann Vitale owner of two restaurants, Lal Traverna and Sorella della Taverna in LaJolla CA, also professional chef taught cooking classes at the Great News Cooking School which is soon to close. I attended her class, "Seafood Extravaganza". I will post the five recipes from this class. Enjoy.
Ingredients:
Halibut
4 6-ounce halibut filets
8 thinly sliced prosciutto,
about 1/4 pound
2 tablespoons butter, unsalted
2 tablespoons unsalted butter
2 tablespoons olive oil
salt and pepper to taste
*
Directions:
Preheat oven to 400 degrees.
Sprinkle halibut lightly with salt and pepper. Tightly wrap each halibut filet with 2 thin slices of prosciutto to cover all of the filet. Melt the butter in the olive oil in a large skillet on medium high heat until oil is very hot. Sear halibut, turning over once until prosciutto is golden brown and crisp. Place skillet in oven, uncovered and roast for an additional 10 minutes or until fish is cooked in the center.
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Romesco Sauce
Ingredients:
3/4 cup bread cubes, 1/2 inch cubes
1 large red onion
2 plum tomatoes
3/4 cup hazelnuts, toasted
and skins removed
1/2 cup piquillio peppers - bottled,
drained well
4 tablespoons extra virgin olive oil
3 garlic cloves
1 teaspoon smoked paprika
1/4 cup sherry wine vinegar
1/4 teaspoon cayenne pepper
*
Directions:
Preheat oven to 400 degrees.
Toss onion, tomato, garlic with 1 tablespoon of the oil. Place on a shallow baking pan spread out evenly. Roast until golden brown, 20 to 25 minutes. Stir in hazelnuts and bread cubes, roast until golden 10 to 15 minutes. Cool.
In a blender or food processor bowl blend toasted bread mixture piquillo peppers, vinegar, extra virgin olive oil, paprika, and cayenne pepper, adding water if needed 1 tablespoon at a time. Season with salt and pepper to taste.
Arugula Garnish
Ingredients:
3 cups arugula
1/2 cup red radishes, finely chopped
2 tablespoons extra virgin olive oil
In a blender or food processor bowl blend toasted bread mixture piquillo peppers, vinegar, extra virgin olive oil, paprika, and cayenne pepper, adding water if needed 1 tablespoon at a time. Season with salt and pepper to taste.
Arugula Garnish
Ingredients:
3 cups arugula
1/2 cup red radishes, finely chopped
2 tablespoons extra virgin olive oil
*
Directions:
Toss arugula, radishes and olive oil in a large bowl. Season with salt and pepper. Top each halibut with a small amount of arugula garnish and a dollop of Romesco Sauce on the side.
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