Made in Spain: José Pizarro’s recipes for Spanish autumn fish | Food

JThis summer, 10 years after opening my little tapas bar in Bermondsey, south London, I launched two restaurants at the Royal Academy of Arts in Piccadilly. This is probably one of my proudest moments in my career: my first foray into central London, with something that reflects all of me: lively and vibrant one-tier tapas, more refined dishes to share on the first floor, all in my favorite gallery in town. I enjoy watching people eat my food, and I believe we enjoy art the same way: with emotion, delight, and sometimes a sense of mystery or wonder.

Hake with salsa verde (pictured above)

This pretty dish is inspired by the Basque country of northern Spain. Although I come from the hot and dusty south, a large part of my heart belongs to the wild and green landscapes of the Basque region. A few years ago I cooked with my good friend and fellow chef Juan Mari Arzak in his society gourmet in San Sebastián, where we made a dish with hake, clams and shallots. This is my tribute to him: the flavors and colors are alive with energy.

Preparation 15 minutes
To cook 20 mins
Serves 4

3 tablespoons of olive oil
3 cloves of garlic
peeled and finely chopped
1 small shallotpeeled and finely chopped
1 tablespoon plain flour
200ml tax
koli (slightly sparkling Basque white wine), or dry white wine
150 ml fresh fish stock
sea ​​salt and
black pepper
4 × 180g hake fillets
200 g frozen peas (or fresh)
200g live clams
cleaned up
8 jarred white asparagus spears (in season, use fresh and blanch until al dente), optional
1 small handful of finely chopped parsley
Crispy breadto serve

In a large skillet with a lid, heat the oil over medium heat, then sauté the garlic and shallot for three or four minutes, until lightly browned. Add the flour, cook, stirring, for about two minutes, then slowly stir in the wine and cook for another two minutes. Slowly pour in the broth, stirring well between each addition until the sauce is smooth and silky.

Season the hake, place it in the sauce and cook for four or five minutes. Add the peas and clams, cover the pot, and let sit for two or three minutes, until the clams open (discard any that don’t). To finish, add the asparagus and parsley, simmer for a minute, just to heat through, then season to taste and serve with crusty bread.

Citrus Shrimp Fritters

Prawn fritters with citrus fruit from José Pizarro.

I had these beautifully golden, crispy and juicy balls on the menu when I opened José Pizarro Broadgate in 2016, then quickly put them in all my restaurants; the Royal Academy is no exception. You can’t beat the feeling of sinking your teeth into just one: every bite is delicious and more indulgent. The allioli makes a lovely creamy, lemony accompaniment to the flamboyant shrimp. Ideally, prepare the shrimp mixture a day in advance.

Preparation 30 minutes
Coldness overnight
To cook 20 mins
Serves 4

For the donuts
400g peeled shrimpchopped
Juice of 1 lime
1 small red pepperfinely chopped (marrow and seeds removed if you prefer less heat)
1 small green pepperthinly sliced ​​(pith and seeds removed if you prefer less heat)
1 small shallotpeeled and finely chopped
1½ tbsp (5g) chopped cilantro
1 spring onion
trimmed and thinly sliced
1 tablespoon of cornstarch
Salt and
black pepper
for frying
Watercress with coriander (or additional chopped cilantro), to garnish

For the lemon allioli
1 egg yolk
1 clove of garlic
peeled and very finely chopped
1 good pinch of flaky sea salt
50ml olive oil
175ml sunflower oil
1 good squeezed lemon juiceto taste

A day ahead, put the chopped shrimp, lime juice, chiles, shallot, cilantro, and spring onion in a medium bowl, toss to combine, then cover and refrigerate overnight.

For the allioli, place the egg yolk, garlic and salt in a food processor and blend on medium speed for three or four minutes, until creamy. With motor still running, add oils in a slow, steady stream until sauce is emulsified; towards the end, once the mixture has started to come together, you should be able to add it a little faster. Stir in the lemon juice, then set aside (or cover and refrigerate, where it will keep for up to five days).

Just before you are ready to cook the shrimp, stir the cornstarch and egg into the shrimp mixture and season. Heat the oil in a deep fryer (or high-sided frying pan) to 170°C. Working in four shifts, so as not to overload the fryer, drop tablespoons of shrimp paste into the hot oil and fry for two minutes, until golden brown. Drain the cooked donuts on paper towel and keep warm in a low oven while you fry the rest of the batter.

Serve the beignets warm with a garnish of cilantro watercress or chopped cilantro and a bowl of allioli for dipping.

UK readers: click to buy these ingredients from Ocado

José Pizarro at the Royal Academy of Arts and the Poster Bar by José is now open at the Royal Academy in London W1

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