Smoky roasted tomato sauce

Ingredients
​ 1kg/2lb 4oz mixed tomatoes, tops removed and larger ones cut in half
​ 8 garlic cloves
​ 2 red onions, cut into wedges
​ 2 courgettes, cut into thick chunks
​ 2 chillies, split down the middle and seeds removed
​ handful fresh marjoram, oregano or basil
​ 200ml/7fl oz olive oil
​ 3 tbsp balsamic vinegar
​ salt and freshly ground black pepper
​ Preheat the oven to 180C/160C Fan/Gas 4.
​ Tip the tomatoes, garlic, onions, courgettes, chillies and herbs into a large
roasting tray and drizzle over the oil and vinegar. Season well.
​ Roast for 30–40 minutes or until soft. Alternatively, you can char the vegetables
on a hot barbecue, then transfer to a roasting tray with the herbs, oil, vinegar and
seasoning and roast for 10 minutes.
​ Place everything into a blender and blend until smooth. Pour into sterilised jars or
containers.

Romesco sauce

Ingredients
​ 4 large red peppers
​ 2 garlic cloves
​ 150g/5½oz ground almonds
​ 100g/3½oz sun-dried tomatoes in oil
​ 100ml/3½fl oz extra virgin olive oil
​ 20ml/¾fl oz red wine vinegar
​ 1 tbsp smoked paprika
​ 1 tsp cayenne pepper
​ 1 tsp sea salt
 ​ Place the red peppers on a heavy baking tray, then carefully char them all over
using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place
them under a very hot grill. Transfer the charred peppers to a bowl and cover
with cling film. Leave for 10 minutes so they steam while cooling, softening the
skins.
​
​ Meanwhile, peel and grate the garlic. After 10 minutes, use your fingers or a tea
towel to slide the skins off the charred peppers, but don’t worry if there’s little bits
left as this will lend the sauce an authentic grilled flavour. Remove all the seeds,
then put the prepared peppers and garlic into a food processor.
​
​ Add the remaining ingredients to the food processor and blend for 4-5 minutes
until the mixture is smooth.
​
​ Store the romesco sauce in an airtight container for up to 4 days. Heat gently in a
saucepan before serving.
​

​ Parsley sauce

Ingredients
​ 40g/2oz butter
​ 40g/2oz plain flour
​ 500ml/17fl oz milk
​ salt and white pepper
​ 4 tbsp finely chopped parsley
​ Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for
1–2 minutes.
​ Take the pan off the heat and gradually stir in one-third of the milk. Return to the
heat and simmer, stirring, until all the milk is absorbed. Repeat this process until
all the milk has been added.
​ Simmer gently for 5 minutes and season with salt and white pepper.
​ Stir in the parsley and serve.

Hollandaise sauce
Ingredients
​ 3 tbsp white wine vinegar
​ 6 peppercorns
​ 1 dried bay leaf
​ 2 egg yolks
​ 125g/4oz butter, melted
​ lemon juice, salt and pepper to taste
​ Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the
vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and
the bay leaf from this reduction. Allow to cool.
​ Whisk together two fresh egg yolks with the white wine vinegar in a large
heat-proof bowl. Place the bowl over a saucepan of simmering water (do not to
let the bowl touch the water) and whisk until lukewarm.
​ Add the melted butter to the egg yolks very, very slowly, beating continuously.
Once the mixture has thickened, remove from the heat and season with salt and
pepper.
​ Season to taste with salt and pepper and a little lemon juice.

Roux

Ingredients
​ 40g/1½oz flour
​ 40g/1½oz butter or other fat
​ Dissolve the butter in a pan and add the flour.
​ Stir until the mixture forms a smooth paste which leaves the sides and base of
pan cleanly.
​ Cook for a minimum of 2 minutes to cook out the taste of the flour.

All-in-one white sauce

Method

1. Place a saucepan over medium heat. Add the milk, butter and the flour.
2. Whisk vigorously and constantly using a metal whisk until the sauce thickens and
becomes smooth and creamy. This will take about 3 minutes. Reduce the heat to
low and cook for a further 2 minutes, whisking continuously.
3. Season with salt and pepper.

Ingredients
Save Recipe
​ 2 pounds (910g) kosher salt
​ 3/4 cup (175ml) water
​ One 1- to 2-pound (450 to 910g) whole fish, such as bass, snapper, porgy,
dorade, trout, or branzino, scaled and gutted
​ Lemon slices, peeled garlic cloves, peeled ginger slices, and/or fresh herb sprigs
(such as parsley, dill, oregano, thyme, or tarragon), for stuffing
​ Extra-virgin olive oil, for brushing and drizzling

Directions
​ Preheat oven to 400°F (205°C) and set rack to middle position. Line a rimed

baking sheet with parchment paper. In a large mixing bowl, stir together salt and

water until thoroughly mixed and salt is damp but not soggy.

Stuff fish cavity with aromatics of your choice, then lightly brush olive oil all over
the fish on both sides.

Spread about one-third of the salt mixture on the prepared baking sheet,
covering an area just a little larger than the shape of the fish.
Set fish on salt bed. If using a leave-in probe thermometer, insert it into thickest
part of fish (if using a regular instant-read thermometer, see next step).

Fully cover fish with the remaining salt, making sure to pack salt all around the
fish in an even layer about 1/2 inch thick. If using an instant-read digital
thermometer, insert the probe of the thermometer into the salt to form a narrow
hole leading to the thickest part of the fish (you will use this hole after the salt
hardens to access the fish and check its temperature). Roast fish until center of
the thickest part of the flesh registers 130°F (55°C), about 20 minutes for a
1-pound fish and 30 minutes for a 2-pound fish. Let rest 5 minutes.

Using a knife, carefully cut into salt crust along the length of the fish on the side
near its belly, then gently crack open salt to uncover fish. Being careful not to get
the salt crust mixed into the flesh, remove and discard skin, then fillet the cooked
fish and transfer to a platter. Serve.

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