- 4 Romano Peppers
- Olive Oil
- 1 bulb Garlic
- 2 Large shallots
- 1 Red Onion
- 1 Lemon
- 500g Ratte Potatoes
- 1 handful of Hazelnuts
- 1 Handful of Almonds
- Smoked Paprika
- Jar Anchovies
- White wine
Prepare the ingredients first that will take the longest
Drizzle your peppers with olive oil and sprinkle with salt before placing directly onto the bars of the Traeger to roast until soft.
Add hazelnuts and almonds to a baking tray and roast at 160 – 170°C for around 8 minutes before rubbing them together in a clean cloth to remove the excess skins.
Parboil the potatoes in salted water until a knife will easily go halfway through and then drain.
Prepare your Hake – using sharp scissors trim off the spikes and the fins and then cut the fish into two parts around the middle, retaining the head portion for use in this recipe. Split the fish centrally down the underside with a sharp knife and butterfly before removing the gills and the spine. Drizzle a suitably sized baking tray with olive oil, salt and pepper, sliced garlic and several sprigs of rosemary. Lay your butterflied fish on top of the rosemary and sprinkle with sliced garlic, a good glug of olive oil and the juice of half a lemon. Season well with salt and pepper.
Retrieve your peppers from the Traeger – they should have started to blacken and blister. Place into a metal bowl and cling film for around ten minutes. This will cause them to sweat which will help with removing the skins.
Prepare a hot pan with olive oil. Finely slice two shallots lengthways together with 4 cloves of garlic. Take your drained potatoes and slice each potato lengthways into around four slices before placing in the pan and tossing them to ensure they are evenly coated. Add your sliced shallots and garlic and cook for 5 or 6 minutes at a high temperature, tossing the ingredients together in the pan. Season with pepper. Add in anchovy fillets to taste and a sprinkle of capers. Grate over the rind of a lemon.
Heat an ovenproof pan to decant the potatoes into. Press down firmly to form a crust on the bottom. Season the top with salt, pepper and olive oil. Finally sprinkle with smoke paprika.
Place the potato pan on the top shelf of the Traeger and place the Hake on the bottom shelf at 160°C.
Prepare a hot pan with a drizzle of olive oil. Slice a red onion and a slice of garlic and add to the pan. Season. Peel the skin from your roasted peppers and add to the pan. Add two pinches of paprika and a glug of sherry vinegar. Reduce. Place your toasted hazelnuts and almonds into a blender with the contents of the pan and blend. Decant into a serving dish.
Return to the Traeger and add a good glass of white wine to the Hake and turn the temperature up to 235°C for another 15 minutes.
For the Gremolata – Finely chop a handful of parsley and grate two cloves of garlic and the zest of a lemon into a bowl. Work together with your fingers. Add a sprinkle of salt and pepper.
Remove your Hake and Potatoes from the Traeger and remove the Hake from the pan and allow to rest. Pour the juices into a hot pan with some butter to create an emulsion and add a pinch of your Gremolata. Whisk together before decanting into a serving dish.
Plate the Hake, Potatoes and Romesco Sauce, drizzle with Gremolata and fish sauce and serve.