Whole Roasted Scup
Black Eyed Peas, Linguiça,Turnips, Peri-Peri Sauce, Molho Cru, Herbs
Chef Nick Gillespie of Dune Brothers Seafood | Providence, RI
Adapted by StarChefs | july 2023
INGREDIENTS
Peri-Peri Sauce:
31 dried peri-peri chiles
10 ounces cider vinegar
2 red bell peppers, roasted and peeled
5 cloves garlic
1 bay leaf
8 ounces olive oil
Salt
Scup:
1 whole scup, descaled, gutted, and head removed
Olive oil
Parsley stems
Ground peri-peri chiles
Molho Cru:
1 head garlic, minced
1 large shallot, brunoise
1 large bunch flat leaf parsley, chiffonade
1 tablespoon smoked paprika
½ cup Cabernet vinegar
8 ounces extra virgin olive oil
Salt
Ground black pepper
Black Eyed Peas:
2 cups black eyed peas, soaked overnight
226 grams brunoise onion
5 cloves garlic
Thyme
1 piece salt pork skin
226 grams diced linguiça sausage, ends and trim reserved
Olive oil
½ tablespoon smoked paprika
Salt
170 grams brunoise Macomber turnip
170 grams brunoise black radish
226 grams brunoise red bell pepper
Cabernet vinegar
Aleppo pepper
To Assemble and Serve:
Lime juice
Maldon salt
Chopped chives
Chopped parsley
Aleppo pepper
METHOD
For the Peri-Peri Sauce:
Place chiles and vinegar in a nonreactive container. Let rehydrate overnight. The next day, transfer mixture to a Vitamix blender. Add bell peppers, garlic, and bay leaf. Blend on high speed, slowly streaming in oil until mixture is fully emulsified. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
For the Scup:
On a work surface, gently score both sides of the fish. Coat with oil, parsley, chiles, and Peri-Peri Sauce. Refrigerate overnight.
For the Moholo Cru:
In a mixing bowl, toss to combine all ingredients. Transfer to an airtight container and reserve.
For the Black Eyed Peas:
In a stockpot over medium-high heat, bring beans, 4 ounces onion, garlic, thyme, salt pork skin, reserved linguiça trim, olive oil, paprika, and salt to a boil. Reduce heat and let simmer until beans are tender. Strain, reserving beans and liquid separately. In a sauté pan over medium flame, heat oil. Add remaining 4 ounces onion, turnip, radish, bell pepper, diced linguica, and 4 ounces Peri-Peri Sauce. Season with vinegar and aleppo pepper. Sauté, then stir in cooked beans. Keep warm.
To Assemble and Serve:
Heat oven to 375°F. Place Scup on a sheet tray and roast 12 minutes. Transfer Scup to the center of a serving plate. Cover with Black Eyed Peas and Molho Cru. Season with a squeeze of lime, then garnish with salt, chives, parsley, and aleppo pepper.
