Recipes Blue eye with gazpacho sauce

Recipes Blue eye with gazpacho sauce

Recipes Blue eye with gazpacho sauce

Recipes Blue eye with gazpacho sauce Fresh new herbs and gazpacho infuse this seafood and asparagus dish with the flavors of Spain. Blue eye with gazpacho sauce


  • 1 teaspoon smoked paprika (pimenton) (see note)
  • 2 tablespoons plain flour
  • 4 times 180g skinless blue-eye fillets
  • 4 slices (Spanish cured ham) (see note) or prosciutto
  • 2 tablespoons olive oil
  • 2 bunches asparagus, woody ends trimmed, blanched
  • 2 cups toasted croutons
  • Kalamata olives, to function
  • Lemon wedges, to serve
  • Flat-leaf parsley, chopped, to serve

Gazpacho sauce

  • 2 red-colored capsicums, roasted (or use 8 pieces ready-roasted capsicum. Observe note)
  • 2 vine-ripened tomatoes, chopped
  • 1/2 Lebanese cucumber, roughly chopped
  • 1/4 reddish onion, chopped
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons sherry vinegar (see note)
  • 1 teaspoon Tabasco sauce
  • Pinch of sugar
  • 2 1/2 tablespoons verjuice (see note) or white wine vinegar


  • Step 1 With regard to the sauce, place all of the ingredients in a bowl, cover and set aside for 1 hour. Puree in a blender, then pass through a sieve. Season to taste, then relax.
  • Step 2 Preheat the oven to 180�C.
  • Step 3 Mix paprika, flour, salt and pepper on a plate. Coat fish in flour, then wrap with a slice of jamon.
  • Step 4 Warmth oil inside a large ovenproof frypan over medium-high heat. Cook fish with regard to 2-3 minutes each side or until cooked through.
  • Step 5

    Drizzle some gazpacho sauce over each plate. Top with fish and asparagus. Scatter with croutons, olives and parsley. Serve with remaining sauce and lemon.