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Romesco Roasted Smelt With Black Sesame Potatoes and Frisée

Print Recipe
Course Appetizer, Main Course
Prep Time 18 minutes
Cook Time 45 minutes
Servings 2 people

Ingredients

Romesco

  • 2 whole red bell peppers
  • 1/2 cup hazelnuts
  • 1/2 cup canned San Marzano whole tomatoes
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • About 1/2 cup extra virgin olive oil plus more as needed
  • Lemon juice to taste
  • Salt to taste
  • A splash of tomato juice if needed for thinning

Potatoes

  • About 2 cups cooked baby potatoes Yukon gold, purple, or a mix
  • Neutral oil I used algae oil
  • 2 to 3 tablespoons black sesame paste black tahini
  • Salt to taste

Smelt

  • 10 to 12 whole smelt cleaned
  • Extra virgin olive oil
  • Salt
  • Togarashi or chili flake, Korean chili flake works great
  • Lemon juice

Frisée

  • A big handful of frisée
  • Lemon juice
  • Salt
  • Extra virgin olive oil if needed

Instructions

  • Char red bell peppers over a flame or under the broiler until fully blackened. Steam in a sealed bag 5–10 minutes, then peel, seed, and chop.
  • Blend roasted peppers with hazelnuts, tomatoes, garlic powder, paprika, olive oil, lemon juice, and salt until smooth. Loosen with tomato juice if needed and adjust seasoning.
  • Break cooked baby potatoes into chunks and sauté in hot oil until deeply golden and crispy. Toss with black sesame paste and salt while hot.
  • Arrange smelt on a parchment-lined tray, drizzle with olive oil, and season with salt. Roast at 420°F until browned and lightly charred. Finish with togarashi or chili flakes.
  • Tear frisée and toss generously with lemon juice and salt.
  • Swipe romesco onto plates, add potatoes and frisée, then top with smelt. Finish with extra lemon juice and olive oil if desired.

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