This dish features fresh king fish served on a vibrant Romesco sauce. With the crunch of toasted pine nuts, the briny kick of capers, and a drizzle of olive oil and Sherry vinegar, this dish offers a refreshing, light, and flavour-packed combination. Perfect as a starter.
Serves 4
½ cup El Navarrico Romesco sauce
300g sashimi-grade kingfish, cut into 3mm thick slices
4 Tbsp extra virgin olive oil (EVO)
1-2 Tbsp Pons Sherry vinegar
¼ cup Pinoli pine nuts, toasted
2 Tbsp Pons capers, rinsed and drained
Sal de Añana spring salt
Freshly ground black pepper
Micro greens, to garnish
Spread the Romesco sauce on a serving platter. Arrange slices of kingfish on top.
Sprinkle over pine nuts and capers. Drizzle with vinegar and EVO and season with salt and pepper. Garnish with micro greens and serve immediately
Recipe by Julie Le Clerc
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