The Catalan TableDall i Pebre Sauce
A creamy and enriching sauce made with garlic and black peppercorns, perfect for dipping slices of fried bread with a crunchy texture.
Ingredients
Ingredients
- slices of fried bread
- garlic cloves
- black peppercorns
- saffron
- fish stock
Nutritional Information
Per 100 g
Calories
77 kcal
Protein
4.1 g
Fat
1.3 g
Carbohydrates
12.6 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Fry a few slices of bread in a skillet with a drizzle of olive oil until they are golden brown and crispy. Drain them on absorbent paper to remove excess oil.
- In a mortar, crush the fried bread slices along with a raw garlic clove, a few black peppercorns, and a pinch of saffron until you achieve a homogeneous, paste-like texture.
- Transfer the mixture to the skillet and stir it for a couple of minutes over medium heat to allow the flavors to integrate.
- Add the fish stock to the skillet and let it simmer on low heat for about 10 minutes, stirring occasionally to ensure the mixture dissolves completely.
- At the end of the cooking time, add the fish, previously cleaned and cut into pieces, to the skillet and cook for about 3-4 minutes to integrate with the other elements, without overcooking.
Recommendations & Tricks
- This is an ideal sauce to accompany fish or seafood, as it enhances their flavor with a spicy and savory touch.
- Crispy toasties: Cut the bread into thin slices and fry them in hot olive oil until they are golden and crispy. Place them on kitchen paper to drain the excess oil.
- Mortar and pestle: Add the fried bread slices, two cloves of raw peeled garlic, a handful of whole black pepper, and a pinch of saffron. Crush until you obtain a homogeneous paste.
- Sauté in the pan: Transfer the paste to a pan with a drizzle of olive oil and sauté for a few minutes to enhance the flavors.
- Add the stock: Incorporate the fish stock into the pan, stir well, and let it cook on low heat for 10 minutes so that the sauce thickens and the flavors meld.
- Add the fish: Finally, add pieces of fish to the sauce and cook gently for a few minutes until the fish is just cooked, keeping it tender and juicy.
Original recipe
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