Roman Road Escolar Recipe
Grilled Pacific Butter Fish with Gypsy Pepper “Piperade”, Pork Chorizo, Smoked Paprika, Finn Potatoes, Little Neck Clams, and Rouille.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Finn Potatoes
Wash and peel the Finn potatoes. Cut them into small cubes and boil in salted water until tender (about 15-20 minutes). Drain and set aside.
- 2
Make the Piperade
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Add diced Gypsy peppers and smoked paprika, cook for another 5 minutes until soft. Set aside.
- 3
Cook the Chorizo
In the same skillet, add the pork chorizo and cook until browned and crispy. Remove from heat and mix with the piperade.
- 4
- 5
Steam the Clams
In a pot, add the little neck clams with a splash of water, cover, and steam until they open (about 5-7 minutes). Discard any clams that do not open.
- 6
Assembly
On a plate, place a portion of the Finn potatoes, top with the chorizo piperade mixture, and place the grilled escolar on top. Add the steamed clams around the dish. Serve immediately.
- 7
Serve with Rouille (Optional)
Serve with a spoonful of rouille sauce on the side for dipping or drizzling.
