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Ajada paprika sauce
(Classic Galician sauce for fish) |
Ingredients
- 100ml extra virgin Spanish olive oil
- 4 cloves garlic, peeled and quartered lengthwise
- 1 tbsp pimentón (Spanish paprika)
- 1 tbsp wine vinegar
- 4 tsp fish stock or fish cooking liquid
- Garnish of choice
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Method
Lightly heat the oil in a saucepan with the garlic, without letting the garlic colour. Remove from heat and stir in the paprika, vinegar and the fish stock. Spoon this sauce over poached or steamed fish and garnish and serve immediately. |
Aliño
(Classic Andalusian sauce for grilled fish dressing) |
Ingredients
- 3 cloves garlic, chopped
- 4 tbsp parsley, chopped
- 150 ml extra virgin Spanish olive oil
- Juice of 1 large lemon
- ½ tsp salt
Method
Mix all the ingredients together. Spoon over grilled fish. |
Aioli
(Garlic mayonnaise) |
From Alicante, Valencia, Murcia and The Balearic Islands.
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Ingredients
- 6 garlic cloves
- 500ml extra virgin Spanish olive oil
- 1 tspn sea salt
- 2 tbsp sherry vinegar or lemon juice
- 2 egg yolks (optional)
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Method
In a mortar, pound the garlic cloves with sea salt until a thick paste forms. Slowly add the Spanish olive oil in a thin stream, pounding constantly with the pestle in the same direction until oil emulsifies; as the aioli begins to thicken, you can add the lemon juice or sherry vinegar (optional). You may use a food processor and blend the garlic cloves and salt with 2 egg yolks before adding same quantity of olive oil, this is a much quicker process. |
Mayonnaise made with Spanish olive oil
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Ingredients
- 1 egg at room temp
- 1 tsp dry mustard
- 1 tsp dry turmeric powder
- 1 ¼ cup Spanish olive oil
- Dash cayenne pepper
- 3 tbsp lemon juice or vinegar crushed chopped garlic to taste
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Method
Blend on low, egg, mustard, turmeric, salt, cayenne pepper, garlic and ¼ cup of oil. SLOWLY add another ½ cup oil while still blending (you may have to scrape down the sides of the mayo. Add the lemon juice/vinegar and remaining ½ cup of oil, blend until well combined and refrigerate, tightly covered. |
Picada
(Classic Catalonian sauce for fish)
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| Spanish olive oil is the perfect frying medium for both sweet and savoury dishes, forming a crisp, crunchy crust on the outside and stopping oil from getting into the food (food properly deep fried in Spanish olive oil therefore are lower in fat and kilojoules than foods that are shallow fried). |
Ingredients
- 4 tablespoons extra virgin Spanish olive oil
- 20 almonds, blanched and skinned
- 2 cloves of garlic
- 1 sprig of parsley
- 1 slice bread, crust removed
- 4 tablespoons white wine or dry sherry
- ½ tsp of saffron
- 1 onion, chopped
- 4 diced tomatoes
- 125ml fish stock
- Salt
- Pepper
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Method
Fry the almonds, garlic, parsley and bread until the bread is crisp, then skim out. In a mortar, blender or food processor, grind the fried ingredients with the wine to make a paste. Crush the saffron and add it to the paste. In the remaining extra virgin Spanish olive oil, fry the onion until softened. Add the tomato and fry for 4 minutes. Stir in the almond mixture and fish stock or water and simmer for 2 minutes. Season with salt and pepper and cook fresh or sealed fish in the sauce for 15 to 20 minutes until the fish is done. |
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