Patatas Bravas y Lenguado Frito (Fiery Potatoes and Crispy Lemon Sole)
As my regular readers will know, I am a little bit in love with Omar Allibhoy because of his talent for creating glorious Spanish dishes and so when Fragata UK launched a competition to learn from him, I just couldn't say no!
The challenge set is to create a tapas dish using one or more of their product range and so I set about thinking up ideas. I used their Spanish hot peppers (guindillas) to create a really spicy bravas sauce, their garlic cloves to make a fragrant alioli and their pimiento piquillo peppers to produce a sweet dipping sauce.
Traditional patatas bravas are served covered in the bravas sauce but I think this takes away from the crunchiness of the potatoes - which I double cooked for extra crunch! - and so I served mine with a spoonful of the bravas sauce and allioli on top of each one, with the piquillo pepper dip round the side.
I know the competition only requires one tapas dish, but if you wanted to make this into a meal, I recommend serving the potatoes and sauces with some crispy lemon sole goujons - delicious!
Patatas Bravas y Lenguado Frito (Fiery Potatoes and Crispy Lemon Sole)
Serves 4
For the potatoes:
4 medium sized maris piper potatoes,
peeled and cut into 1 inch cubes
1 litre vegetable oil
sea salt
For the bravas sauce:
2vtbsp olive oil
1 small Spanish onion, finely chopped
3-4 Fragata Spanish hot peppers, finely chopped
1 x 400g tin of chopped tomatoes
1 bay leaf
1 tsp sugar
2 tsp pimentón
1 tsp cayenne pepper
1 tsp of the pickling liquid from the Spanish hot peppers
sea salt and freshly ground black pepper
For the allioli and pimiento piquillo pepper dip:
2 Fragata garlic cloves
1 egg yolk
1/2 lemon, juice only
200ml olive oil
3 Fragata pimiento piquillo peppers
pinch of sea salt
For the lemon sole:
4 fillets of lemon sole, cut into strips
80g plain flour
2 eggs, lightly whisked
80g breadcrumbs
For the potatoes, pour the vegetable oil into a deep saucepan and heat over medium-low heat to 120C (250F) on a sugar thermometer. Working in batches to not crowd the pan, gently place the potatoes in the oil and poach them, frying slowly until soft, about 15 minutes. The potatoes should not change colour but will soften all the way through. Test for softness using a toothpick. Remove from the pan with a slotted spoon and set aside to drain. Allow the oil to return to 120C (250F) before frying next batch. Set aside to drain on kitchen towel.
For the bravas sauce, put the olive oil into a large frying pan, add the onions and gently fry over a medium-low heat until golden and soft (about 7 minutes). Put in the hot peppers and cook for another 2-3 minutes, then add the tomatoes, bay leaf, sugar, pimentón and cayenne pepper. Bring to the boil, then turn down to simmer for 20 minutes. Remove from the heat and add the pickling liquid along with salt and pepper to taste.
For the allioli, put the garlic, egg yolk, lemon and salt into a food processor. Whizz until a smooth paste then, with the blade still running, add the olive oil very slowly until a thick mayonnaise forms. Place half of the allioli into a dish and set to one side. Add the pimiento piquillo peppers to the remaining mixture and whizz until smooth. Place into another dish and place both into the fridge until needed.
For the lemon sole, prepare a plate of seasoned flour, a plate of breadcrumbs and a shallow dish of eggs. Dip the fish into the seasoned flour, pat off any excess, then coat with the egg wash, let the excess drip off, then add the fish to the breadcrumbs, making sure all the fish is coated.
Heat the vegetable oil up to 180C (350F) and fry the potatoes and fish in batches. The potatoes will take around 2 minutes and they just want to be lightly browned. The fish will take 3-4 minutes until golden. Set aside to drain on kitchen towel and season liberally with sea salt.
To serve, pile the lemon sole goujons onto one side of a serving platter and pile the cripsy potatoes onto the other side. Top the potatoes with a generous spoonful of the bravas sauce and serve the allioli and pepper dip in small bowls on the side.
Alternatively, arrange the cubes of potato onto a plate, top each one with a spoonful of bravas sauce and a dot of allioli, then drizzle the pepper sauce around the plate.
The challenge set is to create a tapas dish using one or more of their product range and so I set about thinking up ideas. I used their Spanish hot peppers (guindillas) to create a really spicy bravas sauce, their garlic cloves to make a fragrant alioli and their pimiento piquillo peppers to produce a sweet dipping sauce.
Traditional patatas bravas are served covered in the bravas sauce but I think this takes away from the crunchiness of the potatoes - which I double cooked for extra crunch! - and so I served mine with a spoonful of the bravas sauce and allioli on top of each one, with the piquillo pepper dip round the side.
I know the competition only requires one tapas dish, but if you wanted to make this into a meal, I recommend serving the potatoes and sauces with some crispy lemon sole goujons - delicious!
Patatas Bravas y Lenguado Frito (Fiery Potatoes and Crispy Lemon Sole)
Serves 4
For the potatoes:
4 medium sized maris piper potatoes,
peeled and cut into 1 inch cubes
1 litre vegetable oil
sea saltFor the bravas sauce:
2vtbsp olive oil
1 small Spanish onion, finely chopped
3-4 Fragata Spanish hot peppers, finely chopped
1 x 400g tin of chopped tomatoes
1 bay leaf
1 tsp sugar
2 tsp pimentón
1 tsp cayenne pepper
1 tsp of the pickling liquid from the Spanish hot peppers
sea salt and freshly ground black pepper
For the allioli and pimiento piquillo pepper dip:
2 Fragata garlic cloves
1 egg yolk
1/2 lemon, juice only
200ml olive oil
3 Fragata pimiento piquillo peppers
pinch of sea salt
For the lemon sole:
4 fillets of lemon sole, cut into strips
80g plain flour
2 eggs, lightly whisked
80g breadcrumbs
For the potatoes, pour the vegetable oil into a deep saucepan and heat over medium-low heat to 120C (250F) on a sugar thermometer. Working in batches to not crowd the pan, gently place the potatoes in the oil and poach them, frying slowly until soft, about 15 minutes. The potatoes should not change colour but will soften all the way through. Test for softness using a toothpick. Remove from the pan with a slotted spoon and set aside to drain. Allow the oil to return to 120C (250F) before frying next batch. Set aside to drain on kitchen towel.
For the bravas sauce, put the olive oil into a large frying pan, add the onions and gently fry over a medium-low heat until golden and soft (about 7 minutes). Put in the hot peppers and cook for another 2-3 minutes, then add the tomatoes, bay leaf, sugar, pimentón and cayenne pepper. Bring to the boil, then turn down to simmer for 20 minutes. Remove from the heat and add the pickling liquid along with salt and pepper to taste.
For the allioli, put the garlic, egg yolk, lemon and salt into a food processor. Whizz until a smooth paste then, with the blade still running, add the olive oil very slowly until a thick mayonnaise forms. Place half of the allioli into a dish and set to one side. Add the pimiento piquillo peppers to the remaining mixture and whizz until smooth. Place into another dish and place both into the fridge until needed.
For the lemon sole, prepare a plate of seasoned flour, a plate of breadcrumbs and a shallow dish of eggs. Dip the fish into the seasoned flour, pat off any excess, then coat with the egg wash, let the excess drip off, then add the fish to the breadcrumbs, making sure all the fish is coated.
Heat the vegetable oil up to 180C (350F) and fry the potatoes and fish in batches. The potatoes will take around 2 minutes and they just want to be lightly browned. The fish will take 3-4 minutes until golden. Set aside to drain on kitchen towel and season liberally with sea salt.
To serve, pile the lemon sole goujons onto one side of a serving platter and pile the cripsy potatoes onto the other side. Top the potatoes with a generous spoonful of the bravas sauce and serve the allioli and pepper dip in small bowls on the side.
Alternatively, arrange the cubes of potato onto a plate, top each one with a spoonful of bravas sauce and a dot of allioli, then drizzle the pepper sauce around the plate.
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