Makes one dozen fritters
1 lb box of bacalão
(salt cod)
2 tbs olive oil
¼ c heavy cream
½ c dry fino sherry
1 c okonomiyaki flour or regular
pancake mix, plus more if necessary for a very thick batter
1 tbs lard or butter
2 large red peppers
½ cup toasted almonds, crushed
2 cloves garlic
1 tsp salt
1 head of escarole
Salt to taste
Dabs of mayonnaise
1 thinly sliced small hot red
chili pepper
Place the red peppers directly on the gas burner or grill
and turn frequently until completely charred. Place in a large paper bag until
cool. Scrape off the char with a knife, do not rinse, remove the seeds and
core, and chop the pepper finely. Place in a pan with the garlic and olive oil
and cook gently until soft. Add salt. Then transfer to a mortar and pound until
it becomes a chunky sauce.
Chop the escarole and sauté in the oil until tender. Add
salt to taste while cooking.
To serve arrange the fritters on a plate with the sauce and
the escarole on the side. Garnish with the mayonnaise and slivers of chili
pepper.
2 comments:
Ken, this seems divine! I can imagine the tender puff and deep flavor of the fishcakes -- but I never would imagine roasted peppers going with almonds. Very sophisticated -- I guess the almonds act as a neutral fatty medium to hold the pepper flavor? Or does the flavor come out?
I wish I were eating this tonight.
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