Ingredients:
Smoked Bronzino:
1 Whole Bronzino
Pastrami Spice

Mashed Yukon Potatoes:
10 Yukon Potatoes
Salt

Romesco:
1500 g Roasted Red Peppers, peeled
200 g Roasted Garlic
200 g Roasted Tomato
50 g Salt
70 g Red Wine Vinegar
25 g Goulash Spice
2 qts Almonds, toasted and crushed
Olive Oil

Method of Preparation:
Smoked Bronzino:
Fillet both sides of the Bronzino. Cut out the bloodline. Place fish skin side down in the 4-inch perforated pan and place it in a smoker. Do not spray with pan spray. Season the fish with “Pastrami Spice”. Cover smoker with a lid weighed down by cast irons. Smoke until fish is cooked, usually around 10 to 15 minutes on high. Remove fish from the smoker. Remove the fish flesh from the skin. The skin should stick to the smoker which should make removing the flesh easier.

Mashed Yukon Potatoes:
Pour a very generous layer of salt down in a 2-inch deep sheet pan. Lay the potatoes out, do not stack the potatoes. Pierce the potatoes with a cake tester several times over all over the potato. This will create steam. Cook in a high fan oven over at least 300°F until the potatoes are soft on the inside and crispy on the outside. While hot, slice the potatoes in half and then push the potatoes through a sheet tray rack in order to mash them.

Romesco:
In a food processor, pulse almonds until all are mostly dust, reserve in a large mixing bowl. In the food processor, combine the other ingredients and blend until smooth. Combine mixture with almonds. Add Olive Oil to taste.