CONNECTICUT, USA — Chef Eric Bond with the Griswold Inn Wine Bar & Bistro shows us how to make a delicious romesco and basil-hazelnut gremolata!
The Wine Bar & Bistro at Griswold Inn is open Wednesday through Saturday evenings, and its menu highlights small and macro plates of delicious food and an extensive wine bottle list.
The bar has also received the Wine Spectator's Award of Excellence for 15 years!
Seared cod with romesco, basil-hazelnut gremolata
Ingredients - Romesco
2 roasted bell peppers with skin and seeds removed
1/4 cup extra-virgin olive oil
1/3 cup of almonds
1/2 cup of sun-dried tomatoes (bloomed in 1/2 cup of water)
2 tablespoons of red wine vinegar
2 garlic cloves
1 teaspoon of smoked paprika
1/2 teaspoon of sea salt
Freshly ground black pepper to taste
Instructions - Romesco
Roast the peppers on a hot grill or over an open burner. Cook the pepper on each side until it just starts to turn black.
Remove the peppers from the heat, place them in a shallow bowl, and cover them with plastic wrap. Let them sit for three minutes or until they're cool enough to handle.
The peppers should be soft and outside black skin should slip off. Also, discard the seeds!
Place the roasted red peppers and all the other ingredients into a food processor and blend until it's smooth.
Ingredients - Hazelnut-Basil Gremolata
4 ounces of fresh basil leaves
Zest from 1 large organic lemon
1 large clove of garlic
20 roasted hazelnuts
1/4 teaspoon of fine sea salt
Freshly ground black pepper to taste
Instructions - Hazelnut-Basil Gremolata
Preheat your oven to 400 degrees.
Roast the hazelnuts on an edged cookie sheet for about five minutes or until the nuts are golden brown.
Place all the ingredients into a food processor and pulse until blended.
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Check out these other recipes as well!
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Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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