Egg-coated horse mackerel with romesco sauce
Total time70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 5 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Horse mackerel trimmed and boneless 700 g
- Plain flour 40 g
- Egg 2 medium, without shells 100 g
- Garlic peeled cloves 25 g
- Tomato 300 g
- Dried ñora pepper stalks and seeds removed 15 g
- Hazelnuts unsalted, toasted 15 g
- Almonds unsalted, toasted 15 g
- Bread 25 g
- Chilli pepper 0.5 g
- Vinegar 35 ml
- Extra virgin olive oil 50 g sauce, 5 g bread, 40 g fish 95 g
- Water soaking peppers; use 50 ml in sauce 200 ml
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Cover the dried ñora peppers with the 200 ml hot water and soak for 25 minutes. Roast the halved tomatoes and garlic wrapped in baking parchment at 190°C for 30–35 minutes until tender. Toast the bread in a frying pan with 5 g oil.
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Scrape the flesh from the soaked peppers and discard the skins. Peel the roasted tomatoes. Blend the pepper flesh, tomatoes, garlic, bread, hazelnuts, almonds, chilli, vinegar, 50 ml soaking water, 50 g oil and some salt into a thick but spoonable sauce.
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Cut the horse mackerel into 2 cm strips and check for bones. Season with the remaining salt and pepper. Beat the eggs, coat the fish in flour, shake off the excess and dip in egg.
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Shallow-fry in batches in a non-stick frying pan using the remaining 40 g oil, divided between batches. Cook over a medium heat for 2–3 minutes per side until the coating is set and the fish reaches 63°C. Drain and serve with the romesco and parsley.
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