I only do this recipe when I can get the endives at our local shop. This happens only once or twice a year... I have tried to use lettuce instead, but for me it doesn't work because the bitterness of the endive together with the saltiness of the fish and olives and the nutty flavour from the sauce it's what makes this dish so delicious. I had to adapt it with the ingredients available where we live and instead of cod I used hot smoked salmon and a mixture of olives. To be honest I didn't particularly liked the salmon much. In the past I used smoked herring and was much better, but it is still a wonderful meal. We love it!
Ingredients
2 curly endives
120g salted cod, previously soaked in water for a few days, shredded (or any hot smoked fish if not available)
120g of tuna, flaked
10 anchovies fillets
80g Arbequina olives (or a mixture of green and black olives)
Sauce #1:
Ingredients
100g roasted almonds,
100g roasted hazelnuts,
the pulp of a scalded romesco pepper (nyora or ñora)
1 slice bread, soaked in vinegar
1 head roasted garlic
1 fresh red chilli (optional)
2 tomatoes, roasted
250 - 300 ml olive oil
salt
1/4 cup vinegar, to taste
white pepper
2 tsp paprika, to taste.
Preparation:
To make the sauce:
Preheat oven to 200C, fan forced.
Soak the endives in cold water.
Put the tomatoes, chilli and garlic head on a baking tray. Rub with a bit of olive oil. Bake in the oven for about 20 - 30 minutes.
If you have raw almonds and hazelnuts, put them in another baking tray and roast for about 15 minutes.
Soak the bread with some wine vinegar in a small bowl.
Remove from the oven and when cool to the touch, remove as many peels as possible. Put them in a food processor. Process until they resemble sand.
When cooked, peel the tomatoes, chilli and squeeze the garlic cloves. Add to the nuts.
Add the rest of the sauce ingredients to the food processor and process until well mixed. Taste and add more salt, paprika and vinegar according to your taste.
100g roasted almonds,
100g roasted hazelnuts,
the pulp of a scalded romesco pepper (nyora or ñora)
1 slice bread, soaked in vinegar
1 head roasted garlic
1 fresh red chilli (optional)
2 tomatoes, roasted
250 - 300 ml olive oil
salt
1/4 cup vinegar, to taste
white pepper
2 tsp paprika, to taste.
Preparation:
To make the sauce:
Preheat oven to 200C, fan forced.
Soak the endives in cold water.
Put the tomatoes, chilli and garlic head on a baking tray. Rub with a bit of olive oil. Bake in the oven for about 20 - 30 minutes.
If you have raw almonds and hazelnuts, put them in another baking tray and roast for about 15 minutes.
Soak the bread with some wine vinegar in a small bowl.
Remove from the oven and when cool to the touch, remove as many peels as possible. Put them in a food processor. Process until they resemble sand.
When cooked, peel the tomatoes, chilli and squeeze the garlic cloves. Add to the nuts.
Add the rest of the sauce ingredients to the food processor and process until well mixed. Taste and add more salt, paprika and vinegar according to your taste.
* If you have a Thermomix, you can do the following:
Put the almonds and hazelnuts in the bowl. Chop 20 sec/speed 8. With the spatula, lower the ingredients to the bottom of the glass.
Add the rest of the sauce ingredients and mix 10 sec/speed 5.
Once finished, put the sauce in a bowl and reserve.
Put the almonds and hazelnuts in the bowl. Chop 20 sec/speed 8. With the spatula, lower the ingredients to the bottom of the glass.
Add the rest of the sauce ingredients and mix 10 sec/speed 5.
Once finished, put the sauce in a bowl and reserve.
Sauce #2:
Ingredients
25 g unsalted roasted almonds
25 g unsalted roasted hazelnuts
2 ñoras (without stalk and seeds) or two teaspoons of paprika
2 anchovy fillets or 1 smoked sardine fillet
1 - 2 tablespoons of chopped fresh parsley
1 slice of fried bread
130 g extra virgin olive oil (and a little more for drizzling)
1 clove of raw garlic and 1 clove of roasted garlic, finely chopped
150 g tomato passata
20 g vinegar
3 pinches of ground black pepper
½ teaspoon salt
To make the sauce:
If you have raw almonds and hazelnuts, put them in another baking tray and roast for about 5 minutes under the grill making sure they do not burn.
Place the 25 g unsalted roasted almonds, 25 g unsalted roasted hazelnuts, the ñoras or paprika, 1 slice of fried bread and 2 anchovy fillets or 1 smoked sardine fillet in a food processor. Process until they resemble sand.
Put 30g of oil in a frypan and add the chopped garlic and the tomato passata. Cook for 5 minutes, or until the tomato looks like jam.
Add the tomato, parsley, vinegar, the rest of the oil, pepper and salt to the food processor. Process until well mixed. Adjust with more salt and or vinegar if necessary.
* If you have a Thermomix, you can do the following:
Place the 25 g unsalted roasted almonds, 25 g unsalted roasted hazelnuts, the ñoras or paprika, 1 slice of fried bread and 2 anchovy fillets or 1 smoked sardine fillet in the mixing bowl. Chop 10 sec/speed 7. Remove the mixture to a bowl and set aside.
Place 30 g of oil, 1 clove of raw and 1 clove of roasted garlic and 150 g of tomato passata in the mixing bowl. Chop 3 sec/speed 5 and sauté for 5 min/120°C/speed 1.
Add the reserved nut mixture, 1-2 tbsp chopped fresh parsley, 20 g vinegar, 3 pinches of ground black pepper and ½ tsp salt and puree 15 sec/speed 10. With the spatula, lower the puree to the bottom of the glass.
Place a jug on the mixing bowl lid and add 100 g of oil. Program 1 min/speed 4 and, with the measuring cup on, pour the oil little by little over the lid. Remove the sauce to a bowl and drizzle with the oil.
To make the salad:
In the meantime, drain the endives well and spread on a large serving dish. Add a little bit of the sauce and mix well.
Decorate the dish with shredded cod, tuna, anchovy fillets and Arbequina olives. Add a bit more of sauce on top, and serve with the rest of the sauce on a bowl.
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