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Crispy Smelt with Charred Lemon, Romesco & Whipped Tarragon Crema

Name: Crispy Smelt with Charred Lemon, Romesco & Whipped Tarragon Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 lb whole smelt, cleaned and gutted; 1/2 cup all-purpose flour; 1 tsp sea salt; 1/2 tsp cracked black pepper; vegetable oil for frying (1 cup); 2 large red peppers, halved and seeded; 1/3 cup roasted almonds; 2 garlic cloves; 3 tbsp sherry vinegar; 1 tsp smoked paprika; 1/4 cup extra-virgin olive oil; 1/2 cup crème fraîche; 1 tbsp fresh tarragon, finely minced; 2 lemons, halved; sea salt, fleur de sel; 2 tbsp torn parsley

Whole smelt—tiny fish rendered completely crispy, from delicate spine to tail—are tossed with fleur de sel and served with a silky Spanish romesco built on charred red peppers and toasted almonds, plus a bright tarragon-whipped crème fraîche that cuts through richness. Charred lemon halves add burnt sweetness and juice.

1663cal 14gprotein 55gcarbs 161gfat 15min prep 30min cook 2serves

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