Gallos fritos con olivada | Pan-fried Cornish sole with an olive tapenade
My mum always cooks this fish as it is very affordable and delicious. I learn recently 90% of all the Cornish Sole from the UK is exported to Spain, which is outrageous, it should be consumed locally but t is an ugly looking fish and unfortunately that is enough to put people off, as well as the fact that it has recently been renamed from it’s predecessor “Megrim sole” which again didn’t sound very appealing. But what matters is that it is delicious and delicate, so I hope I entice more Brits to buy it from their local fishmongers!
INGREDIENTS
4 Cornish soles, cleaned and prepared
4 tbsp plain flour
Salt to season
100ml olive oil
FOR THE TAPENADE
1 tbsp capers
3 sprigs of parsley
11 green pitted olives
1 small garlic clove
A squeeze of lemon juice
A pinch of black pepper
A pinch of chili flakes
25ml extra virgin olive oil
METHOD
1 We are going to start preparing the tapenade by blending all the ingredients in a food processor for just 10 seconds or until it still quite coarse.
2 Season the sole on both sides with some salt and lightly coat them in flour.
3 Place a wide frying pan over medium to high heat and fry the soles for about 3 minutes on one side and 1 minute on the other or until is cooked. Pat dry with some kitchen paper.
4 Serve with a wedge of lemon and a dollop of the tapenade. Enjoy
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Пікірлер: 26
Thank you for the super clear instructions and a little history. ☺️
You are a big inspiration for a Greek guy like me who happens to love Spanish cuisine! I consider Spanish food to be the best in the world. There is no better place than Madrid to enjoy food, tapas crawl in Madrid is the ultimate experience for foodies. Not to mention Bilbao and San Sebastian with their pinchos, Spain is the gastronomic capital of the world, period! And of course I bought your book, it is fantastic, i cannot stop cooking your recipes over and over again!
@thespanishchef
11 ай бұрын
Muchas gracias amigo! that is really encouraging. Thanks for the support
please post more some of the best content you make seriously no joke! Love these videos
Looks so simple, I definitely have to try this!
OMAR … We misssssss You and your Wonderful recipes! Have a Happy and Successful 2023 :-)
@thespanishchef
Жыл бұрын
Hola Amiga!! And happy new year to you too! I am refurbishing my kitchen that is why I have not filmed anything in the last few months. I will restart in Mid February if builders deliver. Thanks for the encouragement x
@citizenvixen
Жыл бұрын
Hola OMAR … Muchas gracias:-) I hope the renovation brings you inspiration:-) Recently I was in Spain again and had the pleasure of enjoying a favourite of mine: Arroz cremoso de carabineros … Yummy …. Ideas!!!
@jrkob1156
Жыл бұрын
@@thespanishchef Thanks for the update, I too was wondering why you're not posting videos anymore. I have cooked so many of your dishes and I am releaved to read that your absence is only temporary. Much love from Hong-Kong.
I live in Cornwall not far from Newlyn, and it's incredible how much of fish catch goes off to Spain where the good things of the Sea are appreciated, Hake, Cuttlefish, Squid, Megrim etc. It is almost impossible to get Cuttlefish unless you catch it yourself... This recipe looks marvelous and I will definitely give it a try. I was in Fuenterrabia in 1967 after leaving school and Mrs Carmen of the Bar Carmenchu used to cook me a wonderful octopus stew which was black and garlicky with the most incredible musky flavour. I've tried to make this dish myself but it is never the same...
@thespanishchef
11 ай бұрын
You are so right, I heard something like 60% of the UK's catch goes to Spain. give that dish a try!
Recepies in English are perfect. Gracias 😊
Omar I do hope your well, I miss your video's
Hi, i love your recipes! I was actually looking for Spanish fish soup. Do you have a video, if so, I can’t find it ?
@thespanishchef
11 ай бұрын
Idon'tthinkIdo,I will try to filmone in the next months
Could you make Cocido montañés please
Hello Omar hope all is well. I just had a question about your Basque Cheesecake recipe. In one recipe you use Manchego and another Parmesan, do you know what would be the best out of the two?
@thespanishchef
11 ай бұрын
Parmesan, ricotta and cream heese is the winner mix!
Gimi!
Me pasa a veces Omar que me paso de la cocción y me queda un poco seco
@thespanishchef
Жыл бұрын
Esa tiene facil arreglo, 1 minuto menos por cada lado y lo juzgas. Se que es mucho pedir, pero en las cocinas profesionales trabajamos siemre con un cronometro. Asi sabesmos en que pu nto esta nuestra carne, nuestros pescados, las paellas... sobre todo porque en cada seccion tenemos 10 cosas marchando al mismo tiempo, seria imposible clavarlas todas. Aplicalo en casa y lo bordaras cada vez. Una vez que sepas que el lenguado de 600g tarda en tu fogon con tu sarten 3 minutos por cada lado, ya solo tienes que seguir esa pauta en el futuro
Good vid ❤
Are you still making videos?
@thespanishchef
11 ай бұрын
I will start again soon. Life got in the way
@jrkob1156
2 ай бұрын
@@thespanishchef Omar please come baaaaaack !!
Hola Muchas gracias 🥰 kzread.info/dash/bejne/eJmYxLeSYsarn84.html Yo cociné también para vosotros 🤩🤗