Smoked Trout Hush Puppies with Peanut Romesco
|Category:||Appetizers and Snacks|
For the hushpuppies
|6 oz smoked trout or smoked fish of any kind such as salmon, bluefish or herring|
|1 medium shallot, peeled and roughly chopped|
|3 garlic garlic, roughly chopped|
|1 bunch green onion, roughly chopped|
|2 eggs beaten|
|1 cup buttermilk|
|1/2 cup milk|
|2 tsp hot sauce|
|2 cup cornmeal|
|1 cp AP flour|
|2 tbsp granulated sugar|
|2 tbsp baking powder|
|1 tsp kosher salt|
|vegetable oil for frying|
|juice of one lemon|
For the peanut remesco
|1 cup sun-dried tomatoes, roughly chopped|
|2 1/2 tbsp sherry or red wine vinegar|
|1 large roasted red pepper, roughly chopped (about ⅔ cup)|
|2 cloves garlic|
|1 tbsp mint, chopped|
|1 tbsp parsley, chopped|
|2 tsp smoked paprika|
|1 tsp salt|
|1 tsp honey|
|1/2 tsp chipotle powder|
|1/2 cup extra-virgin olive oil|
Smoked Trout Hush Puppies with Peanut Romesco Directions
- For the peanut romesco - In a small bowl, stir together the sun-dried tomatoes and the vinegar. Let that hang out for a minimum of 15 minutes. You want the tomatoes to plump up with the vinegar.
- To the bowl of your food processor, add the peanuts, roasted red peppers, garlic cloves, mint, parsley, paprika, salt, honey, chipotle powder, and the sun-dried tomato-vinegar mixture.
- Process for 10 seconds, then stream in your olive oil. I like to see a little of the peanuts, so I blend the romesco tull it’s the texture of chunky peanut butter, but if you prefer a smoother sauce, blend it further.
- You can eat this right away, but I prefer to let it mellow in the refrigerator overnight. The romesco will keep, covered in the fridge, for up to 1 week.
- For the hushpuppies - In a bowl large enough to hold all the ingredients, whisk together the cornmeal, flour, sugar, baking powder, salt and coriander.
- Created by our partnership with Chef Vivian Howard.