Appetizer

Crispy Smelt with Romesco, Charred Lemon & Hazelnut Crumb

Name: Crispy Smelt with Romesco, Charred Lemon & Hazelnut Crumb
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 whole smelt (about 60g each), gutted and cleaned; 200g roasted red peppers (jarred fine); 50g toasted hazelnuts; 3 garlic cloves, minced; 1 tablespoon smoked paprika; 2 tablespoons sherry vinegar; 120ml extra-virgin olive oil; 50ml neutral oil for frying; 50g panko breadcrumbs; 25g roasted hazelnuts, finely chopped (for crumb); 60g all-purpose flour; ½ teaspoon sea salt; ¼ teaspoon cayenne; 2 lemons, halved; Fresh parsley, chopped; Sea salt flakes; Cracked pepper

Small whole smelt dredged in seasoned flour, fried until crackling and golden, their flesh impossibly tender and flaky. Served over a silky Spanish romesco (roasted red peppers, hazelnuts, garlic, smoked paprika), garnished with charred lemon, fresh parsley, and a scattering of toasted hazelnut breadcrumbs. A stunning, technique-forward appetizer that looks like restaurant craft but is entirely doable at home.

604cal 7gprotein 33gcarbs 52gfat 15min prep 25min cook 4serves

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