In-between

Crispy Smelt with Charred Lemon, Romesco & Whipped Tarragon Crema

Name: Crispy Smelt with Charred Lemon, Romesco & Whipped Tarragon Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 lb whole smelt, cleaned and gutted; 1/2 cup all-purpose flour; 1 tsp sea salt; 1/2 tsp cracked black pepper; vegetable oil for frying (1 cup); 2 large red peppers, halved and seeded; 1/3 cup roasted almonds; 2 garlic cloves; 3 tbsp sherry vinegar; 1 tsp smoked paprika; 1/4 cup extra-virgin olive oil; 1/2 cup crème fraîche; 1 tbsp fresh tarragon, finely minced; 2 lemons, halved; sea salt, fleur de sel; 2 tbsp torn parsley

Whole smelt—tiny fish rendered completely crispy, from delicate spine to tail—are tossed with fleur de sel and served with a silky Spanish romesco built on charred red peppers and toasted almonds, plus a bright tarragon-whipped crème fraîche that cuts through richness. Charred lemon halves add burnt sweetness and juice.

940calper serving 14gprotein 55gcarbs 79gfat 15min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this