Lapu-Lapu in Green Sauce and Basque Piperrada

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This is just waiting to be the star of your next get-together.

Preparation Time: 40 minutes
Cooking Time: 30 minutes
Serves 4

Ingredients
4 pieces lapu-lapu fillet, 150 grams each

FOR THE PIPERRADA
2 pieces green bell pepper, julienned
1 piece red bell pepper, julienned
6 garlic cloves, peeled and sliced
1 kilogram fresh tomato
20 mL extra virgin olive oil
10 grams sugar
5 grams spring onion
2 grams salt

FOR THE GREEN SAUCE
300 mL fish stock
50 grams flour
20 grams garlic, chopped
40 grams parsley, chopped
20 mL white wine
3 grams salt
10 mL extra virgin olive oil

Procedure
FOR THE PIPERRADA
1. In a pot, heat oil and add the garlic. When it starts to brown, add the peppers and stir well. Add salt.
2. Put water in a pot. Make a cross-cut in the bottom of the tomatoes. When the water begins to boil, add the tomatoes and scald them.
3. Peel the tomatoes and add to the pot. Season and add a pinch of sugar. Cook for 15 minutes and set aside.

FOR THE GREEN SAUCE
1. In a flat pot, put oil and sauté the chopped garlic until soft. Add white wine until reduced to half. Add 200 mL fish stock and boil under low temperature.
2. On a separate bowl, mix the four with 100 mL fish stock and add to the pot. Let it boil. Turn off heat then add the parsley last and mix until green.

FOR THE LAPU-LAPU
1. Put oil in a hot pan. Season the lapu-lapu fillet and place on the pan with the skin facing downwards. Sear for 3 minutes or until golden brown on one side then turn. Finish for another 3-4 minutes.
2. In another frying pan, heat the green sauce. Add a lot of chopped parsley and put the lapu-lapu fillets on the sauce. Cook for 6-7 minutes or until the inside is cooked.
3. Place a generous amount of piperrada on the plate, making a base. Place the fillet on top and cover with sauce.

Recipe by Chef Alex del Hoyo
Photography by Justin de Jesus
Special thanks to Cel Reyes

This recipe was originally published in the October-November 2017 issue of Breakfast Magazine.