Sherry salt 'cod' a la llauna with rosemary potatoes and romesco
Fish / Winter / Javier Codina / Serves: 6

50gm (1/3 cup) plain flour
50ml olive oil
1 long red chilli, thinly sliced
4 garlic cloves, thinly sliced
2 tbsp sweet paprika
1 tbsp sherry vinegar
2 tbsp flat-leaf parsley, finely chopped

200gm coarse sea salt
½ bunch oregano
6 thyme sprigs
4 garlic cloves, finely chopped
2 tsp black peppercorns
100ml dry sherry, such as amontillada
600gm trevally fillets

2 vine-ripened tomatoes
6 garlic cloves
½ small onion, coarsely chopped
3 nyoras (see note)
520 ml olive oil, for frying
10 gm each blanched almonds and hazelnuts
2 flat-leaf parsley sprigs
1 thick slice of soft white bread, crust on, diced
50ml extra-virgin olive oil
20ml sherry vinegar

4 nicola potatoes, cut into 1cm slices
200ml olive oil
6 garlic cloves
3 rosemary sprigs


Nyoras are a type of Catalan. Substitute with rehydrated dried nyoras, or 2 red capsicums.

The sherry salt-cod can of course be replaced with real salt-cod: 800gm, skin on, soaked overnight in cold water (changing water several times), drained


For salt 'cod', process salt, herbs, garlic, peppercorns and sherry in a food processor until a coarse paste.
Transfer to a non-reactive bowl, add the fish, toss to coat, cover with plastic wrap and refrigerate for 3 hours to cure.
Rinse quickly under cold running water, pat dry.
Set aside.

For romesco, preheat oven to 180C.
Combine tomato, garlic, onion and nyoras in a roasting tray.
Add 20ml olive oil, turn to coat, then roast until cooked (30-35 minutes).
When cool, peel and remove seeds from tomato and nyoras, and peel garlic (discarding peel and seeds).
Transfer to a food processor and set aside.
Heat remaining olive oil in a deep-sided saucepan over medium heat, add almonds and hazelnuts and fry until golden (1-2 minutes).
Drain on absorbent paper and transfer to food processor. Repeat with parsley, frying until just crisp (10-15 seconds).
Repeat with bread, frying until golden (1-2 minutes).
Process until smooth, then add extra-virgin olive oil and vinegar and process to combine.
Season to taste and set aside.

Meanwhile, for rosemary potatoes, reduce oven to 100C.
Place potatoes on a roasting tray, pour over olive oil, add garlic and rosemary, season to taste, then cook until tender (20-30 minutes).
Keep warm.

Cut cod into 12 portions and dust with flour.
Heat oil in a frying pan over medium heat and shallow fry for 2-3 minutes each side.
Add chilli, garlic and paprika, stir to combine, then deglaze with sherry vinegar.
Remove from heat, season to taste and toss through parsley.
Serve immediately with rosemary potatoes and romesco sauce.