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Blue-eye with gazpacho sauce
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Prep Time:
85 minutes
Cook Time:
6 minutes
Total Time:
91 minutes
Spanish-inspired fish and asparagus dish, bursting with fresh herb-infused gazpacho flavors.
Ingredients:
  • 2.50 gm smoked paprika (pimenton) (see note)
  • 40.00 ml plain flour
  • 4 x 180g skinless blue-eye fillets
  • 4 slices (Spanish cured ham) (see note) or prosciutto
  • 2 bunches asparagus, woody ends trimmed, blanched
  • 500.00 ml toasted croutons
  • Kalamata olives, to serve
  • Lemon wedges, to serve
  • Flat-leaf parsley, chopped, 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
  • 40.00 ml sherry vinegar (see note)
  • 5.20 gm Tabasco sauce
  • Pinch of sugar
  • 50.00 ml verjuice (see note) or white wine vinegar
Instructions:
  • Combine all sauce ingredients in a bowl, cover, and let sit for 1 hour. Blend until smooth, strain through a sieve, season to taste, and refrigerate until ready to use.
  • Heat your oven to 180°C.
  • Combine paprika, flour, salt, and pepper on a plate. Dredge fish in the seasoned flour mixture, then wrap each piece in a slice of jamon.
  • In a large ovenproof frypan over medium-high heat, sear the fish in hot oil for 2-3 minutes on each side until fully cooked.
  • Drizzle gazpacho sauce over each plate, top with fish and asparagus, and scatter with croutons, olives, and parsley before serving with remaining sauce and lemon.

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