Stuffed, and baked fish “a lo Fra Roger”. By Santi Taura
For the stuffing:
• Toasted ground pine nuts
• Toasted ground Majorcan almonds
• Chopped parsley..
• Fish: Hake, cod, sea bass…
• Olive oil
• Confit potatoes (with garlic and oil)
• 1 Orange
• Black wine caramel (reduction of wine and sugar)
For the filling: in a pestle and mortar combine the salt, pepper, clove, saffron and garlic confit.
Add the remaining ingredients to obtain a juicy filling.
Clean the fish, cut down the middle, salt and stuff, coat the fish with the stuffing too.
For the sauce: vacuum pack the fish bones and skin with a splash of water, 2 cloves of garlic, and a slug of olive oil, steam for one hour and strain.
Using a stick blender and adding some olive oil make a mayonaise with this mixture. Add orange juice and zest.
Sprinkle olive oil over the fish and roast at a high heat for a few minutes.
Plate up the sauce, fish, confit potatoes, tomato and red wine caramel.
By Santi Taura.