Smoked Trout Hush Puppies with Peanut Romesco
Easy
Cheap
| Category: | Appetizers and Snacks |
Ingredients
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.
Serves 4
Recipe notes
- Created by our partnership with Chef Vivian Howard.
